The aromatic rice wine/beer has ~13-18% alcohol when finished. The Chinese dry rice wine can have 18%+ alcohol content.
Rice fermentation is a 2 stage continuous process. The koji is breaking down starch and converting it to alcohol simultaneously. As a result it takes about 2-3 weeks to complete the fermentation.
However most practitioners consume their rice wine fresh (young) which is usually 48 hours to 1 week old. Every time they decant some wine, they top it up with more steam rice and water