Sato, also known as Satho, is a traditional Thai rice wine that has been produced and enjoyed in Thailand for centuries. It is a fermented alcoholic beverage made from glutinous rice and is particularly popular in the northeastern region of Thailand, known as Isaan.

Production Process:

1. Ingredients:

•Glutinous rice (sticky rice)

•Water

•Yeast and mold cultures (commonly known as “loog-pang”)

2. Fermentation:

•The glutinous rice is cooked and then allowed to cool.

•The rice is mixed with loog-pang, a fermentation starter that contains both yeast and mold cultures.

•This mixture is placed in a fermentation vessel, traditionally made of clay, and left to ferment for several days to a week.

3. Aging and Filtration:

•After fermentation, the liquid is strained to separate it from the rice solids.

•The liquid is then aged for a period, which can range from a few weeks to several months, depending on the desired flavor profile.

4. Bottling:

•The aged sato is filtered and bottled, ready to be consumed.