By Wilfred Pilo
KUCHING, Aug 6: Retirement has given former academician and civil servant Dr Gluma Saban the opportunity to pursue his passion by transforming his family’s traditional glutinous rice wine recipe into a business venture, with the ambition of bringing Sarawak’s tuak to the international market.
The Debak-born retiree is showcasing his Borneo Tuak at the UNESCO Creative Cities Network (UCCN) Gastronomy Pavilion during the ongoing Kuching Food Festival 2026 at the Kuching City South Council (MBKS) compound, where visitors from all walks of life have been stopping by to sample his handcrafted rice wine.
Together with his wife, Lingit Dato Sri Peter Tingom from Saratok, Gluma is combining family heritage with modern innovation to produce premium tuak for celebrations such as Gawai Dayak, Christmas and other special occasions.
“My tuak recipe is a modern adaptation of our family’s ‘Tuak Saban’. Tuak is meant to be enjoyed slowly because it brings family and friends together,” he told Dayak Daily.
For Gluma, tuak represents far more than a traditional beverage. It is a family legacy passed down through generations, and he hopes to preserve that heritage while creating a place for it in today’s beverage market.
To differentiate his products, he is experimenting with locally sourced fruits and herbs to develop new flavours while maintaining the authentic character of traditional tuak.
“Using local fruits gives us more variety and shows that tuak can be crafted in many different ways,” he said.
Gluma believes producing quality tuak begins with the right yeast, careful fermentation techniques and proper storage. Like fine wine, he said, tuak develops a more refined and complex flavour as it matures.
He hopes more people will recognise tuak as an important part of Sarawak’s cultural heritage rather than merely a festive drink.
Among the Dayak community, particularly the Iban, tuak is deeply associated with Gawai celebrations, traditional miring ceremonies, and the values of friendship, respect and unity.
“We already have our own traditional alcoholic beverage. Why not promote it and develop it into a successful cottage industry?” he said.
Gluma believes Sarawak can learn from other Asian countries that have successfully integrated rice wine into their cultural identity, tourism offerings and local economies.
“I believe our tuak can one day gain international recognition and earn a place on supermarket shelves around the world,” he said.
His participation in the Kuching Food Festival is also an opportunity to introduce Borneo Tuak to a wider audience while gaining insights into consumer preferences before expanding the business further.
Prior to his retirement in early 2026, Gluma spent seven years with the Ministry of Food Industry, Commodity and Regional Development Sarawak (M-FICORD), where he served as head of the Policy and Planning Division.
With a Doctorate in Business Administration and extensive public service experience, he hopes more young entrepreneurs and professionals will explore cottage industries and transform Sarawak’s traditional products into sustainable businesses.
“Our tuak carries the story of our people. If we can bring it to the world, it will be something every Dayak can be proud of,” he said.
For inquiries on Borneo Tuak, call 019-816 8060. — DayakDaily
