Tuak is the traditional rice wine of Borneo — a lightly alcoholic drink fermented from glutinous rice, ragi (a traditional fermentation starter) 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 traditional fermentation starter containing a community of yeasts, moulds and other microorganisms — 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.
  • Once cooled, it is spread on mats and folded together with crushed ragi.
  • The mixture ferments in earthenware 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.

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. For the full walk-through, see how tuak is made.

What does tuak taste like?

Classic rice tuak is off-dry and refreshing, with soft banana and floral notes. Alcohol content varies by recipe, fermentation and maker. Tuak is a broad church: some makers describe certain Iban styles as longer-fermented, stronger and drier, while some Bidayuh styles may be softer and sweeter, though practices vary substantially between communities and families. Modern makers infuse local fruits, botanicals and spices, producing everything from crisp pineapple and watermelon to bold Sarawak black pepper and earthy beetroot. For a fuller picture of the palate, see what tuak tastes like.

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. For its closest local cousins, see tuak vs langkau vs tapai.

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. Offering tuak is traditionally a gesture of welcome. Guests may accept symbolically or decline respectfully according to personal, religious or health considerations.

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, browse the full journal for more on tuak, or read our story.