The aroma of tuak tickles the nostrils, filling the air with a sense of anticipation, signalling the arrival of the Gawai – a festival which marks the end of the harvesting season.
The Dayaks celebrate the Gawai annually on June 1, a thanksgiving day for the bountiful harvest and a time to plan for the new planting season.
How this traditional wine tastes depends largely on who brews it.
Made of fermented rice with yeast and sugar, tuak-making is the domain of the womenfolk who have to observe a myriad of rituals and taboos to ensure a fine tuak.
Just ask Simai Linggi, an old hand in tuak-making, who has been brewing tuak and observing all the do’s and don’ts religiously every year for the last 20 years. (more…)
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