Tuak, answered.

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, artisanal tuak brand founded in Sarawak in 2020 by Evelyn Teo. Based in Kuching, Sarawak, 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 (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.

Yes, tuak is an alcoholic beverage produced by fermentation. Alcohol content varies by recipe, fermentation and maker. Tuak Atelier's expressions range from 11% to 17% ABV, as stated on each label — for example, the Golden Tuak Serai reserve is 17%.

No. Tuak is an alcoholic drink, so it is not halal. In Sarawak it is recognised as a traditional native liquor and is sold to non-Muslim, legal-drinking-age customers. Please drink responsibly.

Tuak is rice-based, and despite the name, glutinous rice contains no gluten ("glutinous" refers to its sticky texture). Tuak Atelier's tuak is made from glutinous rice, ragi and natural fruit, botanical or spice infusions, so it is generally suitable for those avoiding gluten. If you have a severe allergy, message us about a specific expression before ordering.

It depends on the expression. Lighter, fruit-forward tuak is best well chilled; classic rice tuak is traditionally served at room temperature (around 35–45°C); and spiced styles such as ginger can be gently warmed. Each Tuak Atelier bottle lists its recommended serving temperature.

Store tuak in a cool, dry place away from direct sunlight. Tuak Atelier bottles are best consumed within about 24 months. Once opened, refrigerate and enjoy within roughly 14 days for the best flavour.

Ragi is a traditional fermentation starter containing a community of yeasts, moulds and other microorganisms, pressed into small dried balls. It both breaks down the rice starches into sugar and ferments those sugars into alcohol, and it gives tuak much of its distinctive character. Related mixed starters are used across Southeast and East Asia, and every maker's ragi is a little different, which is part of why tuak varies so much.

Gula apong is a smoky, caramel-like palm sugar made from the sap of the nipah palm, a signature Sarawakian ingredient. Tuak Atelier uses it in expressions such as Tuak Apong Ember to add toasty, mellow sweetness.

Most expressions are RM88 for a 750ml bottle and RM40 for a 280ml bottle. The premium Special Borneo Reserve, such as the 24K Golden Tuak Serai, is RM118 for 750ml. Prices are in Malaysian Ringgit and may vary by batch.

Yes. You can order via WhatsApp at +60 11-1060 5521, and we ship nationwide across Malaysia (Peninsular Malaysia, Sabah and Sarawak). You can also visit our showroom in Kuching.

Yes — gifting is one of our specialities. We offer festive gift wrapping, corporate gift sets, and custom miniature tuak for weddings, events and door gifts. Message us on WhatsApp and we'll help you create a bespoke Bornean gift.

Visit our showroom in Kuching (200, Jalan Dato Bandar, Kampung Kenyalang Park), or order via WhatsApp at +60 11-1060 5521. We ship nationwide across Malaysia.

A few stand out: Tuak Merah, our Foochow–Dayak red-yeast signature; Golden Tuak Serai, finished with 24K edible gold and sundried lemongrass; Tuak Lada Hitam, made with Sarawak's famous black pepper; and Tuak Terung Dayak, brewed with the prized Dayak wild eggplant.