The Artisanal Wine of Borneo
Tuak — the ancestral rice wine of Sarawak — brewed by hand in small batches, dated like a vintage, and reimagined for the modern table.
01 — The Craft
For generations, the Dayak peoples of Borneo have brewed tuak from glutinous rice and ragi — wild yeast carried by the land itself. 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.
DiscoverCollection 02
13 expressions
Our experimental heart, where Dayak tradition meets Foochow technique and the larder of Sarawak — from black pepper to ginger to gula apong.
DiscoverCollection 03
1 expression
Our luxury tier — limited expressions finished with 24K edible gold and rare botanicals, made to be gifted and remembered.
DiscoverCollection 04
2 expressions
Collaborations brewed with named local growers, crediting the orchards and farms of Sarawak that make each bottle possible.
Discover
03 — The Reserve
Our Special Borneo Reserve is where craft becomes ceremony. Golden Tuak Serai suspends flecks of edible 24K gold in a sweet, herbal brew of sundried lemongrass — a bottle made to be gifted, and remembered.
Discover the Reserve04 — Where to begin
06 — Good to know
Tuak is the traditional rice wine of Borneo, fermented from glutinous rice, ragi (local yeast balls) and sugar. Brewed for centuries 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 (local yeast balls) 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, artisanal tuak brand founded in Sarawak in 2020 by Evelyn Teo. Based in Kuching and Miri, it produces small-batch, vintaged tuak across four collections — blending Dayak brewing tradition with Foochow Chinese technique — and is known for premium, giftable expressions including a 24K-gold series.
Tuak is made by steaming glutinous rice, cooling it and mixing in ragi (yeast balls), then fermenting the mixture in jars for around two weeks before it is finished with sugar. 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, typically around 11–15% ABV. 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 uses ragi — a wild mix of yeast and mould unique to Borneo — rather than koji, 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.
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