Thailand Food and Drink: National Liquor(s)
Sato
Sato is a homemade rice wine that is popular in northeast Thailand, though tourism has spread this alcohol, including commercial varieties, throughout the country. Although it is made from glutinous or sticky rice and not fruit, it is still considered a wine rather than a beer. When brewed in small brown jugs (hai), it is called lao hai or lao u. This rice wine is usually made only in winter, which helps to slow fermentation and develop a deeper flavor.
Alcohol Content (Alcohol by Volume)
The alcohol content of sato varies by producer, but it is usually around 11 percent ABV.
Color
Sato is a light yellow, slightly opaque beverage.
How It's Made
To produce sato, one starts with glutinous or sticky rice and a starter culture of yeast, sugar, and water. The traditional starter culture, called luk paeng, comes in small balls of starch, yeast, and mold. The steamed rice is mixed with the culture and held in a fermentation tank for three days to allow the rice’s starch to turn to sugar. Water is added to the mix and allowed to ferment for another seven days. Then, the dregs are pressed and the resulting liquid is filtered. Due to the nature of its production, sato can have a variable quality and a short shelf life. Producers and drinkers must be careful to avoid ergotism, caused by the ergot fungus that is prevalent in tropical regions.
How It's Enjoyed
Thais usually serve sato at room temperature or chilled, but it is also served with ice. It is traditionally consumed from a large bowl into which people dip their glasses. Lao hai comes with a pair of straws and is marketed to couples.
Major Brands
Chaopraya is one of the major brands of Thai sato produced commercially, along with Click and Bangmakok.
Article written for World Trade Press by Pamela Hunt.
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