The Journal
Stories from the jar
Guides to tuak, the culture of Borneo’s rice wine, and the craft behind every bottle.
The History of Tuak: From Longhouse Jars to the Modern Table
Tuak's story runs through Borneo's longhouses, harvest festivals and family jars — and, more recently, onto the fine-dining table. Here's how Sarawak's rice wine came to be.
5 min read → GuideIs Tuak Good for You? An Honest Look at Borneo's Rice Wine
People often ask whether tuak has 'benefits'. The honest answer: it's an alcoholic drink to be enjoyed in moderation — not a health tonic. Here's a clear-eyed look.
5 min read → Pairing5 Tuak Cocktails to Try at Home
Tuak's off-dry, fruity character makes it a natural cocktail base. Here are five easy tuak cocktails — spritz, sour, highball and more — to mix at home.
5 min read → GuideTuak vs Makgeolli: Bornean and Korean Rice Wines Compared
Two rice wines, two cultures. Tuak is Borneo's stronger, off-dry brew; makgeolli is Korea's milky, lightly sparkling one. Here's how they compare, side by side.
5 min read → GuideWhat Is Cold Tuak? Why Sarawak's Rice Wine Is Served Chilled
"Cold tuak" isn't a different drink — it's tuak served chilled, the way most Sarawakians enjoy it. And temperature changes the taste more than you'd think.
5 min read → GuideTuak vs Langkau vs Tapai: Sarawak's Rice Drinks Explained
Three names, often confused. Tuak is the rice wine, langkau is the distilled spirit, and tapai is the sweet fermented rice it all begins with. Here's how they differ.
5 min read → GuideWhat Does Tuak Taste Like?
Somewhere between a sweet wine and sake: tuak is rice-forward, gently sweet and lightly tart. Here's what to expect on the palate — and how the styles differ.
5 min read → CraftHow Is Tuak Made? Brewing Sarawak's Rice Wine, Step by Step
Two humble ingredients — glutinous rice and ragi — become Borneo's rice wine through patient fermentation. Here's how tuak is made, step by step.
5 min read → PairingHow to Serve and Pair Tuak: A Tasting Guide
Tuak is far more versatile at the table than most people expect. Here's how to serve it, and how to pair Borneo's rice wine with everything from kampung classics to fine dining.
5 min read → GuideIs Tuak Halal? What to Know About Borneo's Rice Wine
A clear, respectful answer to a common question: tuak is an alcoholic drink, so it is not halal. Here's the why behind it — and how tuak differs from tapai.
4 min read → HeritageWhat Is Tuak Merah? Sarawak's Red Rice Wine Explained
Tuak merah — literally 'red tuak' — gets its colour and depth from red yeast rice. Here's what it is, how it's made, and how it tastes.
5 min read → GuideHow to Store Tuak (and How Long It Keeps)
Tuak is a living, small-batch drink — so a little care keeps it tasting its best. Here's how to store tuak before and after opening, and how long it actually keeps.
4 min read → GiftingTuak as a Gift: A Guide to Gifting Sarawak's Rice Wine
A bottle of craft tuak is a gift with a story: heritage, place and craft in one. Here's how to choose the right tuak for Gawai, weddings, corporate gifting and the festive season.
5 min read → GuideTuak Alcohol Percentage: 11–17% ABV Explained
What's tuak's alcohol percentage, really? It sits in wine territory — roughly 11–17% ABV — but the number varies by style and maker. Here's what drives tuak's alcohol content.
5 min read → GuideTuak vs Sake vs Makgeolli: How Asia's Rice Wines Compare
Tuak, sake, makgeolli, huangjiu — all rice wines, all different. Here's a clear, side-by-side comparison of how Borneo's tuak stands apart from its better-known cousins.
6 min read → GuideWhere to Buy Authentic Tuak in Malaysia
Looking for real, craft tuak rather than mass-market rice wine? Here's how to buy authentic Sarawakian tuak — in person in Kuching, or delivered to your door anywhere in Malaysia.
5 min read → CultureTuak and Gawai: The Wine of Sarawak's Harvest Festival
Every June, Sarawak toasts the harvest with tuak. Inside the rituals of Gawai Dayak and the rice wine that makes it whole.
6 min read → HeritageWhat Is Tuak? Sarawak's Traditional Rice Wine Explained
Tuak is the traditional rice wine of Borneo — fermented from glutinous rice and ragi, and central to Dayak life. Here's everything you need to know.
6 min read →