As Sarawak’s traditional rice wine, it is often poured during festivals and shared in longhouses – but for Kimi Tomas, ‘tuak’ is much more than a celebratory drink. With the help of her mother, she’s reviving the art of heritage brewing through Borneo Premium Tuak, blending cultural tradition with modern flair, one lovingly crafted bottle at a time.
A taste of Borneo’s soul
IN a world overflowing with mass-produced drinks, there’s something deeply comforting about a bottle that carries more than just flavour. A bottle that holds history. A bottle that tells a story.
This is exactly what you’ll find in Borneo Premium Tuak by Kimi Tomas, a lovingly handcrafted rice wine that bridges generations, traditions and modern tastes.
But to truly appreciate tuak, you must first understand its soul.
“In Sarawak and Sabah, tuak has always been more than just a drink. It is a symbol of unity and hospitality, flowing generously during harvest festivals like Gawai Dayak and Pesta Kaamatan.
“It is offered to guests as a sign of respect and friendship. It is sipped slowly during ceremonies that honour ancestors. It is shared during joyful gatherings, connecting communities across Borneo’s lush landscapes,” Kimi told Sarawak Tribune.
For the Dayak communities, tuak is a living tradition. It carries the memories of rice fields, the rhythm of gongs, and the laughter of families reunited. It is, in many ways, a taste of Borneo’s soul.
But while tuak remains beloved at home, it has yet to take its rightful place on the global stage alongside other heritage spirits like Japanese sake or Korean makgeolli. And now, someone is determined to change that.
A modern woman, an ancient craft
Kimi grew up surrounded by this tradition. Her earliest memories of tuak are tied to her mother, who carefully brewed it using time-honoured methods passed down through generations.
She watched the process with quiet fascination – the glutinous rice being steamed, the ragi (a traditional homemade fermentation starter) gently folded in, and the long, patient wait as the brew aged gracefully.
Yet, like many in her generation, Kimi’s life took her into the fast-paced world of corporate work.
By day, she was a professional navigating the demands of the city. But by night – and on weekends – she returned to her roots, sitting beside her mother, reviving the slow art of handcrafting tuak.
“I realised I didn’t want this tradition to be something we only kept for family celebrations.
“I wanted to share it with people who may have never tasted tuak before. I wanted Borneo’s name to stand proudly beside other world-famous heritage spirits – not forgotten, but celebrated,” she said.
What started as a quiet family practice has since evolved into a small-batch artisanal venture, with Kimi carefully producing limited bottles that now find their way to customers across Kuala Lumpur and Selangor.
Two signature creations
Every batch of Borneo Premium Tuak is brewed with intention. Kimi and her mother craft two distinct variants:
Premium Original Tuak – the classic recipe made from glutinous rice, homemade ragi, and pure dedication. It’s smooth yet rich, with a lingering finish that reflects the authenticity of its roots.
Dragon Fruit Tuak – a modern twist that retains tradition while adding a soft pink hue entirely from fresh dragon fruit. No artificial colouring, no shortcuts – just a subtle infusion that makes this bottle as visually captivating as it is delicious.
This delicate balance between heritage and modernity is what makes Kimi’s tuak stand out. It feels authentic yet fresh, timeless yet contemporary – perfect for those who appreciate culture but also crave something new.
Customers often describe it as the smoothest, richest, and most unforgettable tuak they’ve ever tasted.
What makes Kimi’s tuak truly special is the way it’s made. There are no industrial shortcuts, no large-scale machinery. Each step is done by hand, from preparing the rice to bottling the final brew.
This patience shows in the taste. The Premium Original carries a soft, natural sweetness and a silky texture that speaks of tradition. The Dragon Fruit infusion is light, refreshing, and almost whimsical – an elegant reinterpretation of what tuak can be in a modern context.
And because each batch is small and carefully monitored, every bottle has its own unique character. No two are ever quite the same, making them collectible pieces of heritage.
Why tuak belongs on the global map
Tuak’s story is one worth sharing far beyond Borneo. Each bottle is not just a drink but a cultural narrative – an unbroken link to centuries of indigenous identity.
In a world that increasingly values authenticity and craftsmanship, tuak speaks to the growing appreciation for small-batch heritage spirits.
Promoting tuak also reveals a deeper side of Borneo beyond its well-known ecotourism and lush rainforests, introducing global audiences to the living traditions and rich heritage of its people.
And its potential doesn’t end with culture. Around the world, heritage drinks are finding new life in modern settings – infused into cocktails, paired with gourmet dishes, and celebrated in fine dining experiences that honour indigenous flavours.
Tuak has all the qualities to stand proudly among them, carrying a distinctly Bornean soul while inviting curiosity and admiration from beyond its homeland.
For Kimi, drinking tuak is an invitation to step into the heart of Borneo, to taste a culture that has been quietly cherished for generations.
Tuak carries with it the spirit of community and celebration, and it has always been more than just rice wine – it is memory, ritual, and belonging.
Indeed, every sip of Borneo Premium Tuak feels like a journey, from the quiet rituals of the past to the curious palates of today, from the traditional longhouses of Sarawak to the urban streets of Kuala Lumpur.
Available in limited batches for delivery across Kuala Lumpur and Selangor, these bottles never stay long on the shelf.
Contact Kimi at 018-3983136 to secure your bottle before it’s gone!
