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Alcoholic drinks from Malaysia
Montoku is a DISTILLED rice spirit of Sabah, made by heating the lees of lihing rice wine (or soured tapai) and condensing the vapour. The base is glutinous rice fermented with the sasad starter in a sealed jar. In rural northern Sabah it costs far less than beer, RM0.48 per standard drink against RM3.85 in a survey published in 2016.
| Glutinous rice, for the lihing base3 kg | [jkkn-lihing] |
| Sasad (dried fermented-rice starter), pounded fine | [jkkn-lihing] |
| Starter | koji/qu/mold-starter: sasad, inherited from the lihing base |
Total time across the recorded steps: 2 months – 3 months
What changes: Glutinous rice is cooked fairly dry and spread out to cool
Output: cooked, cooled rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Montoku is a DISTILLED rice spirit of Sabah, made by heating the lees of lihing rice wine (or soured tapai) and condensing the vapour. The base is glutinous rice fermented with the sasad starter in a sealed jar. In rural northern Sabah it costs far less than beer, RM0.48 per standard drink against RM3.85 in a survey published in 2016. Made in 4 steps over 2 months – 3 months. The longest step, ferment into lihing, takes 2–3 months (Jabatan Kebudayaan dan Kesenian Negara (JKKN)…). Mucor and Rhizopus moulds and Saccharomycopsis and Wickerhamomyces yeasts, in sasad bought at a Penampang, Sabah market does most of the fermenting.
| Main step | 2–3 monthsReported[jkkn-lihing] | Ferment into lihing |
|---|---|---|
| Temperature | 30 °CReported[koay2023] | Mix in sasad, pack into a jar and seal it |
| Acidity | pH 3.6–3.8Measured[koay2023] | Ferment into lihing |
Montoku is distilled from the lees of lihing, while lihing itself is the undistilled rice wine drawn from the jar. Its appearance is similar to the langkau of Sarawak.
A survey of rural northern Sabah, published in 2016, found that most alcohol drunk there is smuggled or informal. Montoku was more likely to be drunk by problem drinkers, and the authors judged that the low price of local spirits is likely adding to alcohol harm. No safety limits specific to montoku were found.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says montoku rests on the Kadazan-Dusun belief in Bambarayon, the spirit who protects the paddy fields, and that brewers follow taboos so the taste is not affected.
