Low Pressure’s Millet Wine – "Grandma's Millet Wine is not just wine," but a living history of the journey from the Bunun mountains to the coastal areas of Taitung.
Low Pressure Restaurant has stood proudly in the Donghe township of Taitung for nearly 20 years. The millet wine on the table has always been a source of pride for the owner, Ibu Husungan (a member of the Bunun tribe).
It represents the flow of daily life and our gratitude towards nature.
The recipe of "Grandma’s Millet Wine"’ is a family treasure that has been passed down from grandmother to mother – and from mother to daughter. It symbolizes the ancestral connection that the Bunun community share, as well as traditions and the strength of women.
To this day, family memories and stories continue to live on through the wine’s legacy.
In 2025, Japanese chef Aki officially became a partner of Low Pressure Restaurant. For 17 years, he visited Taitung annually – enjoying surfing while deepening his understanding of the local culture and working alongside Ibu as a mentor in her cooking.
When Aki first drank “Grandma’s Millet Wine”, he was amazed by how it shared similar qualities in both taste and brewing methods to Japanese sake, which inspired him to share its taste with a wider audience. Ibu’s 73-year-old mother lovingly mentored and shared the family’s recipe with Aki.
Once again, the ancient traditions and recipes of the Bunun tribal community have been passed down to the next generation through mothers – in this case, third-generation owner Ibu. "Grandma’s Millet Wine" now has its own distillery, registered and licensed by the government as a legal winery. We hope that in addition to allowing more people around the world to taste it, we can combine modern culinary brewing knowledge to foster innovative, new flavors and expressions of "Grandma’s Millet Wine."
"Min" in Bunun language means: fermentation, becoming.
"Bunun" means: people.
It reminds us, from a young age, that we must constantly be taught how to become a true human being.
In the process of creating millet wine, we need to maintain strict cleanliness, respect for our surrounding environment, and allow ample time for fermentation. Only with the right fermentation time, temperature, and humidity will the best millet wine be produced.
The Bunun people are a sharing culture. No matter how society changes, how things shift, we are walking in the wheel of time, rekindling tradition, and giving back. Using modern knowledge and tools, we continue to pass on our traditions, sincerely sharing ourselves with God, family, and our friends – the best, most heartfelt millet wine.
