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 (local yeast balls) 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 and Miri, 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 (yeast balls), then fermenting the mixture in jars for around two weeks before it is finished with sugar. 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, typically around 11–15% ABV. 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 uses ragi — a wild mix of yeast and mould unique to Borneo — rather than koji, 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.