Rice vinegar; cooked or uncooked rice

Has anyone made their own rice vinegar?
I've come across two recipe types it seems. Cook the rice then and then add water, a cooked sugar syrup and a dash of acid (lemon juice or a dash of rice vinegar).
The other style is soaking rice in water, then taking the rice *water*, add a cooked sugar syrup and a dash of acid.

 

I have made incidental rice vinegar several times, as I make homemade rice beer, I've never pasteurized it, and that stuff will turn into vinegar on you sooner than later.
Vinegar from rice water is an interesting "extremely zero waste" sort of proposal, and if you added enough of that sugar syrup it stands to reason you would eventually get vinegar, but if you're planning to use this for cooking, I don't think sugared rice-water is going to give you the distinct rice vinegar flavor you're looking for.
I would recommend following the method started from cooked white rice.