Handcrafted in Kuching, Sarawak
Tuak is Borneo’s original rice wine — brewed from rice and ragi, shared in welcome and celebration, and reimagined by Tuak Atelier for the modern table.
01 — The Craft
For generations, the Dayak peoples of Borneo have brewed tuak from glutinous rice and ragi — a traditional fermentation starter. It is the wine of the longhouse, of Gawai, of welcome and of thanks.
We honour that lineage while writing its next chapter — blending Dayak craft with the Foochow Chinese red-yeast technique of our founder’s heritage, to create expressions that are refined, vivid, and unmistakably Sarawakian.
The full story02 — The Catalogue
Collection 01
6 expressions
The heritage core — approachable, single-fruit and rice expressions that introduce the soul of Bornean tuak.
Discover Essence Collection
03 — The Reserve
A craft generations old, finished by hand in Kuching. Our Special Borneo Reserve — Golden Tuak Serai — suspends flecks of edible 24K gold in a sweet, herbal brew of sundried lemongrass. Heritage, framed and gilded.
Discover the Reserve05 — Good to know
Tuak is the traditional rice wine of Borneo, fermented from glutinous rice, ragi (a traditional fermentation starter) and sugar. Brewed for generations by the indigenous Dayak communities of Sarawak, it sits at the heart of celebration — most of all the Gawai harvest festival.
Tuak is the traditional rice wine of Borneo, brewed for generations by the indigenous Dayak communities of Sarawak, Malaysia. It is fermented from glutinous rice, ragi (a traditional fermentation starter) and sugar, and is central to celebrations such as the Gawai harvest festival. Tuak Atelier crafts contemporary, small-batch tuak that honours this heritage while reimagining it for modern palates.
Tuak Atelier is a contemporary tuak brand founded in Sarawak in 2020 by Evelyn Teo and Sangan, whose Dayak longhouse in Julau gave the brand its first recipes. Based in Kuching, it produces small-batch, vintaged tuak across four collections — blending Dayak brewing tradition with Foochow Chinese technique — and is known for giftable expressions including a 24K-gold series.
Tuak is made by steaming glutinous rice, cooling it and mixing in ragi (a traditional fermentation starter), then leaving it to ferment in jars. Fermentation time varies by recipe, environment and desired style. After fermentation, the liquid may be strained, matured or adjusted according to the maker's recipe. At Tuak Atelier each batch is brewed by hand in small quantities, dated like a vintage, and may be infused with local fruits, botanicals or spices.
Traditional rice tuak is off-dry and refreshing with soft banana and floral notes. Alcohol content varies by recipe, fermentation and maker. Flavours vary widely: Tuak Atelier's range spans crisp and fruity (pineapple, watermelon, passionfruit) to bold and savoury (Sarawak black pepper, Dayak eggplant) and rich, warming styles (red yeast, ginger, gula apong).
Like sake, tuak is fermented from rice, but it is commonly fermented using ragi, a mixed microbial starter, rather than the koji used for sake, giving it its own character. Unlike grape wine, tuak is rice-based and often lightly sweet. It is best understood on its own terms: a distinct Bornean rice wine with deep cultural roots.
Recognition
Poured at kitchens, bars and resorts across Malaysia — and rated by the guests who visit our Kuching showroom.
Also poured at
As seen in
