Kadazan culture is heavily influenced by the farming of rice, culminating in various delicacies and alcoholic drinks prepared through differing home-brewed fermentation processes. Tapai and lihing are the main rice wine variants served and consumed in Kadazan populated areas, and are a staple of Kadazan social gatherings and ceremonies.

Place the bamboo straw provided firmly into the rice lump, preferably with one swift insertion rather than having to pull it back up again, so as not to break the rice lump.

The actual way to drink the siopon is first to sip the potent fluid in the jar (called tapai) until the fluid level comes off contact with the plastic sheet, that’s about the equivalence of a cup of tapai. A cup of clean water is then refilled into the jar. So as the process is repeated, the potency of the tapai will taper off until it becomes tasteless. When does that happen I don’t know. My guess is that 1 jar of siopon could actually give out up to 5 jars of potent tapai. That’s a lot of refilling to do.

Aramaitiiii…..

Jar is called “tempayan” in malay or “tajau” in local dialect: to be true KadazanDusun…or better still: Pokok Tajau…I forgot the other names..siopon?