Tuak is the traditional rice wine of Borneo — a lightly alcoholic drink fermented from glutinous rice, ragi (local yeast balls) and sugar. Brewed for generations by the indigenous Dayak communities of Sarawak, Malaysia, it is far more than a beverage: it is the drink of welcome, of celebration, and of thanksgiving.

What is tuak made from?

At its heart, tuak needs just three things: glutinous rice, ragi — a wild culture of yeast and mould native to Borneo — and a sugar such as Sarawak’s smoky palm sugar, gula apong. The rice is steamed, cooled, and mixed with ragi, then left to ferment in jars. The recipe changes not only from one ethnic group to the next, but from family to family — which is exactly what makes the tradition so rich.

How is tuak made?

The traditional process is patient and largely unchanged:

  • Glutinous rice is soaked, then steamed — historically in bamboo.
  • Once cooled, it is spread on mats and folded together with crushed ragi.
  • The mixture ferments in earthenware jars for around two weeks.
  • The alcoholic tapai is then separated and finished with sugar to taste.

There is a belief, often repeated among makers, that tuak takes on the emotions of the person who brews it — a reminder that this is a craft of care, not just chemistry.

What does tuak taste like?

Classic rice tuak is off-dry and refreshing, with soft banana and floral notes, usually between 11% and 15% ABV. But tuak is a broad church. Iban tuak tends to be stronger and drier; Bidayuh styles are softer and sweeter. Modern makers infuse local fruits, botanicals and spices, producing everything from crisp pineapple and watermelon to bold Sarawak black pepper and earthy beetroot.

How is tuak different from sake or wine?

Tuak is rice-based like sake, but it ferments with ragi rather than koji, giving it a distinct, rounder character — and it is often lightly sweet where sake is dry. Unlike grape wine, its sugars come from rice and added palm or cane sugar. The most honest answer is that tuak is best understood on its own terms: a Bornean rice wine with its own history, rituals and flavour language.

When is tuak drunk?

Tuak is inseparable from Gawai Dayak, the harvest festival held across Sarawak on 1–2 June. It is poured for guests, offered to ancestors and spirits, and raised in the miring ceremony of thanks. To be offered tuak is to be welcomed; to refuse it outright is considered impolite.

Rice, ragi and rainforest — the three souls of every bottle.

Tuak, redefined

At Tuak Atelier, we brew tuak in small, hand-finished batches and date each like a vintage — pairing Dayak tradition with Foochow Chinese technique. If this guide has made you curious, the best next step is a glass. Explore our collections or read our story.