A glossary of tuak terms

Tuak

The traditional rice wine of Borneo, fermented from glutinous rice, ragi and sugar; central to Dayak celebration and the Gawai festival.

Ragi

The starter culture used to ferment tuak — pressed balls of wild yeasts and moulds native to Borneo. Ragi (rather than Japanese koji) gives tuak its rustic, fruity character.

Tapai

The fermented rice mash produced during tuak-making; the alcoholic liquid is separated from it and finished with sugar. Tapai is also eaten as a sweet fermented snack.

Pulut

Glutinous (sticky) rice — the base grain for tuak. Its high starch content feeds fermentation.

Gula apong

Sarawak’s smoky palm sugar, tapped from the nipah palm, often used to sweeten and flavour tuak.

Apong

The nipah palm whose sap yields gula apong; also lends its name to tuak expressions such as Apong Ember.

Ang kak

Red yeast rice from Foochow Chinese tradition (rice fermented with Monascus purpureus). It gives tuak merah its ruby colour and deeper, savoury character.

Tuak merah

Literally “red tuak” — a Sarawakian rice wine coloured and enriched with red yeast rice, blending Dayak and Foochow traditions.

Gawai Dayak

The Dayak harvest festival of Sarawak, celebrated on 1 June, at which tuak is poured in welcome and thanksgiving.

Langkau

A distilled spirit made from tuak — much stronger (40%+ ABV). Distinct from tuak itself, which is undistilled.

ABV

Alcohol by volume — the measure of a drink’s strength. Tuak is typically 11–17% ABV, similar to wine.

Vintage

The date a batch of tuak was made. Because tuak is small-batch and best enjoyed fresh, Tuak Atelier prints a vintage on every bottle.

Dayak

The collective term for the indigenous peoples of Borneo — including the Iban, Bidayuh and Orang Ulu — whose traditions gave rise to tuak.

WAT

The social enterprise (Work and Training) behind Tuak Atelier, which trains and empowers marginalised Bornean youth.

New to tuak? Start with the complete guide to tuak or what is tuak?