How Tapai (Local Rice Wine) is Made.

Tapai is type of alcoholic drink that recognize by most of Sabahan people. It's a rice wine that usually been put inside a clay jars. Tapai can be found in KadazanDusun or Murut wedding ceremony, and usually arranged in a table for visitors to drink together. Some believed that, the better the Tapai tasted, the longer the relationship of the newlywed last.

So, this is how Tapai is made!

Tapai drinking session is a must in every KadazanDusun & Murut gathering.

Old rice aged 3-6 years will be used as based and will be cook using firewood so it will taste and smell better.

The rice will be dried from the moist and any crust will be removed.

This is local yeast, called Sasad, it will be mixed together with the rice.

All the ingredients will be put inside the clay jars, during the whole process, it's not allowed to making noise or talking bad about anything because it is believed that will effect the taste of the Tapai.

A piece of charcoal will be put on top of the mixture, ritually, it is to avoid evil spirit in the drink that will effect the emotion of the drinker, such as fighting.

The Tapai will be covered and tighten up and will be put in dark & proper location. It will presereved up to 1 month before it ready to be served, the longer it preserved, the better it taste!

If you haven't taste one, you should try take a sip!