Making Traditional rice Wine. Cheap, Fun, and Different

Just picked up some rice balls today so will be starting a batch later.... will have to wrap in a plant seed starter mat as the house is probably too cold otherwise.

Came upon this thread a while back, sadly could not find any chinese yeast balls in my area. I did however find vietnamese ones, and after a bit of research it seems like they should do just about the same thing for this purpose.
I'm now on the third day after adding the crushed yeast balls to some warm steamed thai sticky rice, it's still a bit cold in my area so it's taking its time but the starches have definitely started turning into sugars. No visible liquid yet.

I found some korean glutinous corn and wanted to try the same method. The mold is quite visible in that much smaller batch, but no visible liquid yet either.