What are the changes in rice during th e fermentation of rice wine?

During the fermentation of rice wine, starches in the rice are converted into sugars by enzymes produced by mold, typically Aspergillus oryzae. Yeast then ferments these sugars into alcohol and carbon dioxide. This process also leads to the development of various flavors and aromas, altering the rice's original characteristics. Additionally, the texture of the rice may change, becoming softer as the fermentation progresses.