After I tasted my first batch the other day (a week ago? I have lost track of time), I immediately started a couple others going on the counter the same day that I bottled the first one. This time, I made bigger batches...I want to say I did about 6-7 cups of rice. We normally use Calrose for our daily consumption, so that's what I have been using to make the sake.
I tasted mine again last night and it makes for an excellent reishuu (cold sake). It smells fairly potent, but not like jet fuel or anything...just perfumy alcohol. You can tell there's a decent amount of alcohol in it, but the flavor is mildly sweet and extremely smooth. It has been nice and comfortable in the low-mid 60's in my house so it has been perfect for fermentation on the counter.
My first small test batch was around 2-3 cups of rice, I think, and I ended up with 325ml of wine from that. So, I think my bigger batch ought to put me right around my target 750ml, which will be perfect to fill up some empty liquor bottles I have.