Bornean
Heritage.
Redefined.

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.