Think of tuak and you might picture a strong, rustic drink served at a family gathering in Sarawak. Now picture it in a tall glass: pale gold, alive with tiny bubbles, and served alongside tasting menus in Kuala Lumpur.
That’s ENDU.
A name with a story
ENDU is a modern sparkling rice wine inspired by Sarawak's tuak tradition. The name comes from the nickname of the founder's mother, and it’s also the Iban word for "woman".
In many Sarawak homes, women were the ones who brewed tuak and passed the recipe down. ENDU's recipe is built on an heirloom recipe, and the name is a thank-you to the women who kept it alive.
Rice from Bario, bubbles from natural carbonation
ENDU is made with Bario rice, a prized grain from the highlands of Sarawak. It is made in small batches with a strong focus on craft and fermentation.
Then comes the fun part. The bubbles aren’t pumped in. ENDU becomes fizzy naturally through secondary fermentation, which happens inside the fermentation tank. According to the brand, it is Malaysia’s first sparkling tuak. At 17% ABV, it's best sipped and savoured.
Not your usual homemade tuak
This isn’t homemade tuak. ENDU is a licensed commercial product, brewed at a licensed facility and lab-tested before it reaches your glass. It keeps its Sarawak roots, with the safety standards and consistency you'd expect from a bottle on a restaurant menu.
There are three flavours to try:
- ENDU Classic: Crisp and refreshing, with notes of green apple and bright citrus. Pairs well with sushi, white fish and grilled vegetables.
- ENDU Roselle: Infused with roselle petals for a pretty colour and a gently tart, berry-like taste. Try it with rich curry, tomyam or cheese.
- ENDU Tieguanyin: Bario rice wine infused with Tieguanyin tea and a touch of Longjing. Expect floral orchid notes, warm roasted chestnut and a clean, naturally sweet finish. A natural match for bak kut teh, dim sum and roast duck.
Where can you find it?
You can find it on menus across the Klang Valley, from two-Michelin-star Dewakan and one-Michelin-star Chim by Chef Noom to fine dining restaurants like A Little Farm on the Hill, and Chipta 11A. You'll also find it at bars and hotels, including Bar Trigona at Four Seasons Hotel Kuala Lumpur, Imperial Lexis KL and Moxy Putrajaya, plus several Japanese restaurants. It's also set to be poured at CODA Bar when the Waldorf Astoria Kuala Lumpur opens its doors.
It also appears on the shelves at premium supermarkets such as Hank's @ Jaya Grocer, QRA and AEON. It is also sold through wine and spirits retailers and distributors, including The Wine Shop Penang, MH Wine & Spirits Johor, Eco Wine and Whisky.my. Prefer delivery? Order right to your doorstep through GrabMart via Adult Food & Beverage and The Meat Experts.
On tap, a Malaysian first
ENDU also offers Malaysia's first craft wine on tap. The dispenser uses compact 3L kegs with airtight, pressurised technology, so every pour tastes consistent throughout. Once opened, the tuak stays fresh for over a year, which makes it reliable for restaurants, bars and events.
A big dream from Borneo
ENDU's goal is bigger than a good drink. It wants to put Sarawak and Borneo on the global beverage map with a product that is proudly Malaysian.
So the next time you want something different, why not raise a glass of Bornean fizz?
The full list of where to find it is on enduborneo.com, so head over and look for the spot nearest you.
Please drink responsibly.
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