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What about malt sodas like goya malta and maltstar. They have the flavor you are looking for. Also grape nuts or other malt cereals with digestive enzymes from the pharmacy.

Any success?

I am starting a batch with IKEA essence.

Chia seeds are a natural nutrient. They speed up fermentation and reduce volatiles way down. I used .75 oz per gallon plus realemon.

Run it thru a Centrifugal Juicer. Next question. What should you have done?

No one has mentioned soluble and insoluble fiber. I have used oats to make makgeolli, which leaves no dextrins behind, and it was loaded with soluble fiber. For oat milk, less oats and more lecithin could produce a pale imitation without texture problems. But massaging the fiber, fat and protein...

Why not? I have also heard of success with a centrifugal juicer.

In general, everything should be submerged, or at least very damp. Stirring and/or sanitized water is in order. A lot like pickle-making.

My neverfail nutrient for almost flavorless sugar wash is a small amount of (herbs added) yerba mate and oatmeal run thru a french press, juice and pressings. Vague herbal tinge and tannin bite.

If these are anything like Pilipino flaked rice they require cooking.

It ferments fast but flocculates very slowly.

Add rice and enzyme in proportion. Have done it. SOP in some processes.

Nutritional yeast has potential.

I'd rather improve cheap sugar than degrade edible fruits. This could be the reason the ancient mandarins switched from beer and wine to rice wine. Overall better for the food supply, just steep a little fruit or flowers (or poisonous reptiles) in the finished product.

I run a mix of wheat germ and yerba mate thru a mr coffee and use the extract and grounds. Half an ounce of each or less per gallon. Takes off fast and finishes dry.

Pectinase activity on papaya. www.ncbi.nlm.nih.gov/pmc/articles/PMC4961711/

Will look for the reference. Many rice wine makers rely on ambient yeast or whatever is on the starter.

Suggested experiment if your family eats a lot of rice: There are new rice cookers that leave the rapidly digested carbs in a reservoir of cooking water. This water is pure yeast food. The method could be duplicated in a homebrewing context as it involves holding the rice at gelatinize temp...

According to some recent articles and posts, yeast balls are a mix of organisms with a lot of substrate. Pathogens have been found, apparently in trace quantities. Angel rice leaven is a relatively pure preparation of rhizopus oryzae.