Every region in Indonesia has its own typical traditional wine. Although derived from the same tree species, but they have a different taste depending on its environment and of course ingredients.
In Flores, Nusa Tenggara Timur, people called it moke and sopi. Both of them are made from the substances of sugar palm tree. But, sopi has higher alcohol contents. This traditional wine’s categorized as KW-1 based on its quality which can be directly burnt or in other name BM. Therefore, the process of making sopi is much longer and complicated than moke.
The fruit that produce the palm juice is called ndara, while others develop into palm fruit, or in local language, bongko. It takes 1-2 weeks to get the palm juice. If we find such a small animals (majong) in ndara, it means the palm juice will appear soon. This point’ll be marked by a knife, covered by betel leaf, and tied with a plastic. About 8 hours later, the plastic’ll be opened. If the majong’s still there, then the point’ll be perforated and got it covered by small slices of Soga—such a big wooden red, and old root surface (mojongkeka) during a night and day.
If the white vapor has been seen on the following day, that’s mean the juice has started out. Soon after, the palm leaf which has been rolled up to be such a pipe, will be filled by a blended of ginger leaves and akar seribu (literally translated as thousand roots). Then this palm leaf will be used to wrap up the base of the fruit that has been sliced before. The locals usually use bamboo to collect the liquids.This process can produce as much as 20 liters moke a day.
To make sopi, this process doesn’t end up there. The local villagers which produce this kind of traditional wine has their own simple technical equipment. The installation was form by more than 10 metres of pipe. The pot in the bottom of the pole should be heated up to 3 hours, to produce the vapor. The vapor which came out first from the pipe has a absolutely higher alcohol contents than the next. That’s sopi.
On Kapu ritual (a local ritual to welcoming the guests), the local elders usually present the sopi or moke for the guest in a special package which made by bongko as a symbol of releasing thirst. Moke or sopi are also served in the party or another traditional ceremonies. People belived it can warm up the body, and also as a cure for some diseases
There’s varian of sopi and moke in Flores itself based on its growing area. Each has a different character and maybe doesn’t taste so good. Sopi Aimere has a harsh and slightly sweet taste. Sopi maumere is a little bit sour and bitter on the tongue. People usually mix it with bassil or some hot chilly to enrich the taste. Although, everybody has its own taste desire, this traditional wine is a must to try someday.
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