Tuak

Tuak is a traditional rice wine commonly found in Malaysia, Indonesia, and the Philippines, particularly among indigenous communities in Sarawak, Sabah, Sumatra, and the Visayas. It is made by fermenting glutinous rice with water and natural yeast or ragi (a fermentation starter).

The fermentation process produces a mildly alcoholic beverage with a sweet, slightly tangy taste, similar to sake or other rice wines. In Sarawak, Malaysia, tuak is an essential part of Iban and Bidayuh culture and is often served during the Gawai Dayak festival and other communal celebrations.

In Indonesia, particularly in Bali and Sumatra, tuak can also refer to palm wine made from the sap of palm trees instead of rice. In the Philippines, tuak is sometimes associated with "tapuy" or "bahal", which are traditional fermented rice drinks.

Tuak varies in alcohol content depending on the fermentation period. Fresh tuak is usually mild, around 3-8% ABV, but when aged or further processed, it can become stronger. It is often homemade and consumed in social settings, symbolizing hospitality, friendship, and celebration in many indigenous communities.