Montoku (also known as talak) is a type of Malaysian rice wine that originates from the state of Sabah. It is a distilled version of another Sabah's rice wine of lihing, made from either regular rice, glutinous rice with sometimes cassava/tapioca mixed with sasad or ragi (yeast), and is a traditional rice wine for the Kadazan-Dusun and Rungus people. It is also referred as talak in certain Dusun dialects and commonly served during various occasions such as Christmas and the Kaamatan.
Origin and background Similar to lihing, the montoku has been an integral part of tradition among the indigenous Kadazan-Dusun, who are associated with both lowland and upland paddy farming with rice as their main staple. The indigenous rice wine production is rooted in the traditional local belief in Bambarayon (Bambaazon), the spirit who protects their paddy fields and ensures a continuous good harvest. It is made through the distillation process from the leftover rice lees of either lihing or tapai rather than directly from rice wine itself with an appearance similar to Sarawak's langkau. Brewers need to follow certain taboos throughout the making process to ensure the taste is not affected. This drink is also popular among the Rungus community in Sabah, with its appearance usually clear and colourless.
Preparation It is made throughout the process of cooking rice husks from either the lihing or tapai where the collected steam is channelled into a container. Since the process is through distillation, the alcohol content in montoku is higher. Each indigenous maker has their recipe passed down through families as an heirloom. Most versions use the leftover rice of filtered lihing, while other makers use tapai that has turned sour during fermentation. Some modern creations even come up with varieties of different flavours which are blended with exotic forest fruits such as the bambangan (Bornean wild mango).
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See also
Alcohol in Malaysia List of alcoholic drinks
References
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