The Journal
Stories from the jar
Guides to tuak, the culture of Borneo’s rice wine, and the craft behind every bottle.
How to Serve and Pair Tuak: A Tasting Guide
Tuak is far more versatile at the table than most people expect. Here's how to serve it, and how to pair Borneo's rice wine with everything from kampung classics to fine dining.
5 min read → HeritageWhat Is Tuak Merah? Sarawak's Red Rice Wine Explained
Tuak merah — literally 'red tuak' — gets its colour and depth from red yeast rice. Here's what it is, how it's made, and how it tastes.
4 min read → GuideHow to Store Tuak (and How Long It Keeps)
Tuak is a living, small-batch drink — so a little care keeps it tasting its best. Here's how to store tuak before and after opening, and how long it actually keeps.
3 min read → GiftingTuak as a Gift: A Guide to Gifting Sarawak's Rice Wine
A bottle of craft tuak is a gift with a story: heritage, place and craft in one. Here's how to choose the right tuak for Gawai, weddings, corporate gifting and the festive season.
4 min read → GuideIs Tuak Strong? Tuak Alcohol Content (ABV) Explained
How strong is tuak, really? It sits in wine territory — roughly 11–17% ABV — but the number varies by style and maker. Here's what drives tuak's alcohol content.
4 min read → GuideTuak vs Sake vs Makgeolli: How Asia's Rice Wines Compare
Tuak, sake, makgeolli, huangjiu — all rice wines, all different. Here's a clear, side-by-side comparison of how Borneo's tuak stands apart from its better-known cousins.
5 min read → GuideWhere to Buy Authentic Tuak in Malaysia
Looking for real, craft tuak rather than mass-market rice wine? Here's how to buy authentic Sarawakian tuak — in person in Kuching or Miri, or delivered to your door anywhere in Malaysia.
4 min read → CultureTuak and Gawai: The Wine of Sarawak's Harvest Festival
Every June, Sarawak toasts the harvest with tuak. Inside the rituals of Gawai Dayak and the rice wine that makes it whole.
5 min read → HeritageWhat Is Tuak? A Guide to Borneo's Rice Wine
Tuak is the traditional rice wine of Borneo — fermented from glutinous rice and ragi, and central to Dayak life. Here's everything you need to know.
6 min read →