Oh, didn't realize the details of you location. I would never want to encourage anyone to do anything that would get them in trouble... but for anyone else reading this post:
Koji is required to make traditional rice wines. It produces the enzymes required to turn the rice into fermentable sugars.In a rice + sugar mixture, only the sugar will be fermented, resulting in a weak, rice-flavored beverage. Koji, is used many non-alcohol related foods including miso and soy sauce. It should be possible to create a koji starter from naturally fermented miso - though you will have to learn about the lifecycle of the organism to be successful. There are also tutorials out there about
growing koji without a starter, but you would need to be very carful about what else might grow.
There are even discussions on this site about skipping the koji and
supplying the enzymes to the rice directly. I believe the common product 'beano' contains lots of the required enzymes. It might be interesting experiment.
Due to the required "parallel fermentation" (rice + koji ) + (yeast), rice wines can actually be one of the more complicated beverages to produce. For those without access to koji, it might be easier to stick to fruit wines, where the sugars are immediately fermentable... but please stay safe.