From my experience, yes, it will become drier. I never made rice wine, so don’t know about how the flavor should be… but with cider and wine, even kombucha, when something is funky means something gone wrong

The rule with beer and whisky is the longer the ferment, the better. I don’t know about wine, much less rice wine.

How fun! I’ve never made rice wine

Fruit flavoured sake is a very enjoyable drink

You picked quite an interesting thing! 👀 I wonder what the "funky" thing is. Any fermented stuff loses sugars to the bacteria, but doesn't it also go sour? Like way too sour for a wine? How do you even stop the fermentation at some desired point?

As the yeast converts the sugar to alcohol it will become less sweet.

Just make sure the yeast are still active.

The funky flavor may go away when the process ends. Or maybe by letting the finished product rest a month or three.

I never fermented rice, just beer. My beers became really tasty a year(!) after bottling.

Pair is with desert?