Dayak Rice Tuak is one of the typical drinks of the Dayak people of Kalimantan. For us Taek Dayaks, actually this tuak is only drunk at important ceremonies in the tribe, such as reception of guests, weddings, traditional ceremonies of thanksgiving for the rice harvest, funeral ceremonies and many other traditional ceremonies. Basically this Dayak Rice Tuak, after being given the tuak yeast, it must be left or fermented for 30 days, but this time I will let this Dayak Rice Tuak for 40 days. On the 40th day, I will make a video about how to filter and squeeze this Dayak Rice Tuak. The ingredients that I use to make this Dayak Rice Tuak are:
3 kg of glutinous rice
1.5 pieces of palm wine.