Lihing

Lihing is a Malaysian version of rice wine that has its origins in Sabah. The drink is made with pulut—sticky rice—that is fermented with natural yeast (sasad) and is then rested for a minimum of three months. Although the final taste profile and alcohol content may significantly vary, the drink is a staple on every social occasion in Sabah, and it is typically served in plastic or bamboo cups.

It can be enjoyed as an aperitif, served at room temperature or well-chilled, but it also goes well with different fruit juices. Lihing is known under various names, and it is occasionally referred to as tapai, though the term is more often used to refer to a similar drink made from fermented cassava or other types of rice.