I want to share a great rice wine that I have had the pleasure of experiencing.
Tuak is a wine made in Malaysia brewed from glutinous rice, sugar, and a blend of yeasts they call 'ragi'. It is typically made a few months prior to the Gawai festival and other special occasions. Traditionally it is consumed only a few weeks after fermentation, and the first quaff I had of this was <i>harsh</i>! However I was able to smuggle a couple liters back home which I set aside and forgot about for almost 2 years.
I turned the bottles up early this year and cracked the bottles. I had not really stored them properly so the corks were dried out. I strained the cork from the wine and a few friends of mine finished what was left. Let me tell you that wine was smooOOooth and sweet! I didn't take any gravity readings then, but I'm fortunate enough to have another liter and a half aging in some screwcap bottles that I got back in February.
I'm attempting to get some more detailed brewing information through family in Malaysia, but if anyone in shouting distance knows anything more about tuak, please share!