Baligovernorappealstohotels,restaurantstosellmore‘arak’traditionalliquor
SEMINYAKWEEKLY -THEWEEKLYGROUPNo.273/12Aug-19Jul2022WeeklyMagazineForSeminyak&Surroundings FREEEDITION
InabidtopromoteBali’s traditionalliquorarak,Bali
GovernorWayanKosterhas askedtheisland’shotelsand restaurantstoincludethe alcoholicbeveragemore prominently. Havingissuedagubernatorial regulationtopushforthe productionandmarketingofarak twoyearsago(followedby a presidentregulationissued by PresidentJokoWidodolast year),Kostersaidearlierthis weekthathewishestoseearak productsmakeupatleast50 percentofhotelsand restaurants’alcoholicbeverages menus. “Soeveryoneneedstoplaytheir partinincreasingtheproduct qualityofBali’sarak,including thepackaging.Iwillopenthe access[to]hotels,restaurants, supermarkets,theairport,and others,”he said,teasingafuture regulation. Balinesearakisaliquormade fromcoconutflowerextract. Undera2020regional regulation,arak,alongwithtuak (anothertraditionaldrinkmade fromcoconutflowerextractsbut distinctfromarakinfermentation method),andbrem(traditional ricewine)werelegalized, preservedasculturalheritages, andmarkedforfurther commercialdevelopmentinBali. Koster’sbackingforthe commercializationoftraditional Balineseliquorsincludescalling uponproducerstoinclude traditionalscriptureondrinks packages.Thegovernorhas alsoinstructedfor crackdowns oncanesugar-basedarak,such asthoseproducedin Karangasem. Concernshavelongbeenraised aboutcane-sugararak containing harmfulchemical additives.Therewerealsofears thattheproductwouldthreaten traditionalcoconut-basedarak artisans,aswellasruinBali’s reputationastheonlysourceof genuinearak. (Coconuts.co)
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