By Shikin Louis
KUCHING, Nov 10: What began as a small lockdown experiment has turned into a bubbling success for Begos Notay, a 53-year-old Bidayuh woman from Kampung Segong, who now produces more than 20 unique flavours of tuak from her backyard under the brand Mota Labak Home Produce Tuak.
When the Covid-19 pandemic struck, many villagers were unable to sell their fruits. Seeing the waste, Begos decided to help by turning the surplus harvest into something more lasting and meaningful — tuak infused with fruits.
“I started with just sugarcane and rice wine. But after a while, especially during the Covid-19 period, I noticed that villagers were producing a lot of fruits they couldn’t sell.
“I wanted to help them, so I began experimenting with banana and other local fruits—and it worked.
“My friends tasted it and said ‘this is really nice’, so I kept going,” she told DayakDaily in an interview.
From those early experiments, Begos has grown into one of Bau’s most creative tuak makers, known for her colourful bottles and consistent quality.
She now brews everything herself in a clean, air-conditioned production room behind her house — a space no one else is allowed to enter to avoid contamination.
“For me, hygiene is everything. Some people believe there are many taboos in making tuak, but I only believe in one rule: cleanliness.
“No flies, no dirty equipment, and no one else should enter my production room because bacteria can spoil everything,” she explained.
Each flavour of tuak goes through three rounds of filtration before it is bottled and stored for at least three months to allow the wine to mature.
The process determines the balance of sweetness and alcohol content, which ranges from nine to fourteen per cent. The longer it sits, the smoother and stronger it becomes.
Her collection now features 22 flavours of tuak, namely kiwi fruit, red rice, watermelon, pear, apple, mango, soursop, ginger (roie), roselle, mulberry, banana, papaya, sugarcane, grape, starfruit (belimbing), coconut, pulut (glutinous rice), barley, crystal, pineapple, passionfruit and dragonfruit.
Among her many flavours, sugarcane tuak remains the most challenging to produce due to the labour-intensive juicing and boiling process.
“You have to wash the cane, juice it, and then boil it. It’s a lot of work, and the gas alone can finish four cylinders for a single batch. However, it’s worth it because the flavour is unique,” she added.
Although she does not operate a shop, word about her tuak has spread quickly through Facebook and friends’ recommendations. Visitors who come to Bau often make their way to her home to taste her creations, and many end up bringing bottles home. Some of her regular customers even come from Singapore and Denmark.
“Every time they come back to Sarawak for a holiday, they will stop by my place to buy two or three bottles,” Begos shared proudly.
Her brand name, Mota Labak, carries a personal meaning. It comes from the Bidayuh phrase meaning “go to the valley”, inspired by the view of Mount Singai and Mount Slabu that can be seen from her backyard. She said the name represents her connection to the land and her hope that her business remains rooted in the spirit of her community.
Begos produces her tuak in small batches but keeps her stock consistent so that no customer leaves empty-handed.
“Each time I finish one batch, I start another. I make sure there is always something fermenting,” she asserted.
Her work has also caught the attention of visitors from outside Sarawak who admire how she combines traditional Bidayuh brewing knowledge with modern methods.
Unlike conventional tuak makers, Begos monitors the fermentation process closely, describing it as “a bit like science”. She watches for the bubbles to stop, filters at the right time, and ensures every bottle is properly sealed and dated.
As her popularity grows, Begos hopes to obtain the necessary trade and custom licences so she can expand legally to regional and international markets. She is already exploring potential distribution in Singapore through trade connections she met during a festive event.
“I just want to do it the proper way. I already have a local licence, but for export, there are more steps. Once that is done, I want people in other countries to taste what we make here in Sarawak,” she elaborated.
Beyond her business, Begos is also a mother and caregiver to seven children, including one with autism. Balancing her home, family and brewing schedule is not easy, but she finds joy in the process.
“Sometimes I take a break and just spend the day gardening. Other times I can work until late at night. It depends on my mood,” she said.
Through years of trial and dedication, Begos has turned her backyard into a place of creativity, discipline and community pride. From simple beginnings, her tuak has become a symbol of how local tradition can adapt and thrive with modern ideas. — DayakDaily
