Sato (rice wine)
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Sato (Thai:สาโท), a traditional alcoholic beverage has been made for centuries by the local farmers of the Isaan (northeastern) region of Thailand [1]. Sato is commonly refered to as 'Thai Rice Wine'.
Owing to the spread of the Isaan population throughout Thailand, Sato (like many forms of Northeast cuisine) has become increasingly exposed to the Thai population at large, as well as the expatriate and tourist communities. This increased exposure and availability has resulted in Sato's increased popularity.
Additionally, under the Thai government's "One Tombon, One Product" program (a government sponsored economic development program) several districts chose to produce Sato as their unique product. [2]. Today, several brewers produce Sato, under names such as "Siam Sato", "Ruan Rak", "Gru Pli", and others.
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[edit] Brewing
Sato is brewed with :
- 1) sticky rice (Thai: ข้าวเหนียว) (aka glutinous rice)
- 2) a starter culture, a mixture including primarily sugar,
- 3) yeast,
- 4) water
Traditionally, a starter culture known as 'look pang' (Thai: ลูกแป้ง) (a small ball of starch, yeast, and mold) is used to assist in fermentation. The steamed sticky rice is mixed with 'look pang' and kept in a fermentation tank for three days as the starch in the rice changes to sugar. Water is then added to the fermentation tank and a second fermentation of about a week is completed. Then, the fresh rice wine is squeezed from the material, and filtered.
Owing to the simplicity of the process, the resultant liquor is often of differing quality and often has a short shelf life.
A traditional Sato recipe:
- Wash sticky (glutineous) rice until water runs nearly clear (2-3 times)
- Soak rice for 2-3 hours
- 'Steam' the rice for 1.5 hrs
- Spread rice and let it cool
- Mix the rice with the yeast, put a little water to make rice and yeast mix better
- Put mixed rice in a jar (fermenter), covered
- Allow to ferment for 4 nights in a warm place
- Add water and yeast
- (for 1 kg of rice add 1.5 liter of water and 1 lump of yeast)
- Put in fermenter for at least 7 days
- strain out rice, filter the liquid and bottle the finished Sato
[edit] Serving
Sato is typically served at room temperature. In local Isaan culture, the Sato is set out in a large serving bowl, into which individuals dip their glasses or cups.
[edit] External Links
[edit] Notes And References
- ^ The Biotechnology and Development Monitor 50, Feb 2003; Soraj Hongladarom, Chulalongkorn University, Bangkok, Thailand
- ^ http://www.thaitambon.com/English/AboutTTB.htm - ThaiTambon.com
