Saguer

Basic Principles

Lifecycle of the Aren, Seho, Akel (Sugar Palm) tree. The process of turning sap into Saguer, Gula Merah (Palm Sugar), and Captikus is a labor-intensive art that requires both patience and precision.

Step-by-step journey from the tree to the table.

1. Harvesting the Sap (Mata’u)

The process begins with the Aren or Seho tree (Arenga pinnata).

• Identifying the Part: We look for the male flower cluster (the mayang), which looks like a long bunch of green beads.

• The Preparation (Bagoyang): Before cutting, the stem of the flower is beaten gently with a wooden mallet and swayed (swung) back and forth for several days. This "massages" the vessels to encourage sap flow.

• The Cut: Once the stem is ready, it is sliced. A container (traditionally a bamboo tube called a bambu or gerong) is hung to collect the dripping clear liquid, known as Nira.

• The Fermentation Starter: To make Saguer, a piece of specialized wood or bark (often pohon kayu manis or similar bitter barks) is placed in the bamboo to kickstart fermentation and give it its signature white color and tangy kick.

2. From Sap to Table-Ready Saguer

Saguer is essentially fermented palm nectar.

• Collection: The sap is collected twice a day (morning and evening).

• Filtration: The liquid is strained through a fiber (often the ijuk of the palm tree itself) to remove impurities.

• Serving: Saguer is best enjoyed fresh.

  • Sweet Saguer: Collected early and barely fermented.

  • Strong Saguer: Left for a few hours longer to increase the alcohol content and acidity.

• Taste Profile: It is milky white, bubbly (effervescent), and has a unique sweet-sour-bitter balance.

3. Creating Gula Merah (Palm Sugar)

If you want sugar instead of alcohol, the fermentation must be stopped immediately.

• Inhibition: Farmers use different natural additives (like certain crushed roots) to keep the sap sweet and prevent it from turning into Saguer.

• The Boiling Process: The sweet Nira is poured into a large wide pan (belanga) over a wood fire.

• Reduction: The liquid is boiled for hours, stirring constantly, until the water evaporates and it becomes a thick, dark brown syrup.

• Molding: The hot, viscous syrup is poured into halved coconut shells or bamboo rings to cool and harden into the solid "cakes" you see in the market.

4. Distilling Captikus (The "Soul" of Minahasa)

Captikus is a high-proof clear spirit made by distilling Saguer.

• The Wash: You take a large amount of fermented Saguer (usually the older, more acidic batches).

• The Still: In a traditional Minahasan setup, the Saguer is boiled in a large sealed drum. A long bamboo pipe acts as a cooling condenser.

• Evaporation & Condensation: As the Saguer boils, the alcohol vapors rise, travel through the bamboo pipe (which is often cooled with water), and condense back into a liquid.

• The "Tikus" (The Drop): The liquid drips out of the end of the pipe.

  • First Run (De’e): The first few liters are the strongest, often reaching 70%–80% alcohol.

  • Final Product: Most Captikus is bottled at around 40%–50%. It should be crystal clear and carry the distinct aroma of the palm.

Summary 

Saguer; Fermented Nira; Natural fermentation in bamboo; Milky, 4-7% alcohol

Gula Merah; Sweet (Unfermented) Nira; Long boiling and reduction Solid, sweet brown cakes

Captikus: Fermented Saguer; Distillation through bamboo/coils; Clear, high-proof spirit

Note: Distilling alcohol is subject to local regulations. In North Sulawesi, Captikus has recently been modernized into legal brands like "Sopi" or "Cap Tikus 1978" to ensure safety and quality standards.

Would you like me to explain the traditional "Sumbat" method used to test the strength of Captikus, or perhaps suggest some Minahasan food pairings for Saguer?

It is a pleasure to share these details with you. In Minahasa, drinking is rarely just about the alcohol; it is about Mapalus (working together) and the art of conversation.

Here is how we test the strength of the spirit and what we eat to balance the flavors.

The Traditional "Sumbat" & Fire Tests

Before modern alcohol meters, the Tukang Saguer (sap gatherers) and distillers used physical signs to check if the Captikus was "Grade 1."

1. The Fire Test (Uji Bakar)

This is the most common method. A small amount of Captikus is poured onto a spoon or a flat surface and lit with a match.

• High Quality: The flame should be a steady, pale blue. If it catches fire instantly and stays lit until the liquid is gone, the alcohol content is usually above 40–50%.

• Low Quality: If the flame is yellow or struggles to stay lit, there is too much water (it’s "young" or muda).

2. The "Sumbat" (The Plug) Observation

When Captikus is bottled, we look at the bubbles (beads) that form at the top when the bottle is shaken or poured.

• The "Eye" (Mata): In a high-quality spirit, the bubbles are small, crystal clear, and disappear quickly. If the bubbles linger too long like soap suds, it often means the distillation wasn't "clean."

Food Pairings (Pola/Sumbat)

In Minahasa, we use the term "Sumbat" (literally "plug") or "Pola" to describe the snacks eaten while drinking. The goal is to have bold, spicy, or fatty flavors to counter the heat of the Captikus or the sourness of the Saguer.

For Saguer (The Refreshing Pair)

Since Saguer is lower in alcohol and slightly effervescent, it goes well with starchy, savory snacks:

• Pisang Goreng & Sambal Roa: Fried starchy bananas dipped in a spicy, smoky fish chili. The sweetness of the banana complements the tang of the Saguer.

• Tinutuan (Bubur Manado): Sometimes enjoyed in the morning or afternoon alongside a glass of fresh Saguer.

• Boiled Sweet Potatoes or Cassava: Simple, earthy flavors that ground the acidity of the drink.

For Captikus (The Bold Pair)

Because Captikus is intense, the food must be equally "strong." Minahasa is famous for its Extreme Cuisine and high spice levels:

• Rintek Wu'uk (RW): A highly spiced dish made with a special blend of herbs (lemongrass, lime leaves, ginger) and plenty of bird's eye chili.

• Paniki (Fruit Bat): Cooked in a thick, spicy coconut milk. The richness of the coconut milk helps coat the throat before a shot of Captikus.

• Cakalang Fufu: Smoked skipjack tuna, shredded and stir-fried with plenty of chili and onions.

The Etiquette: "Satu Sloki"

The traditional way to drink in Minahasa is using one single glass (a sloki) that is passed around the circle.

1. The "Tukang Tuang" (The Pourer) serves one person.

2. That person drinks the whole shot, hands the glass back.

3. The Pourer refills it for the next person in the circle.
   This ensures everyone drinks at the same pace and keeps the conversation flowing equally.

Would you like to know more about the specific herbs used in the RW seasoning that pairs so well with these drinks, or perhaps the traditional songs (Maengket) often sung during these gatherings?