It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.
It is also referred to as rice wine.
The herbs and other ingredients are typically coarse-ground, then steeped in alcohol (vodka or rice wine is commonly suggested), sometimes with heat, and then aged.
Various ingredients are sometimes added for additional flavor, including garlic, ginger, mirin, and rice wine vinegar.
They are a type of ewer which was used for pouring rice wine at ritual banquets, and often deposited as grave goods in high-status burial.
On the 2nd and 3rd days acquaintances visit one another to extend greetings (nenshi) and sip otoso (a spiced rice wine).
It has a unique fermentation method for the brewing of rice wine.
Langkau is made from fermented rice wine (tuak) and cooked in a barrel with a little hose hanging off the top of the barrel.
