Sato (rice wine)

Sato ( _th. สาโท), a traditional alcoholic beverage has been made for centuries by the local farmers of the Isaan (Northeastern) region of Thailand. [The Biotechnology and Development Monitor 50, Feb 2003;Soraj Hongladarom, Chulalongkorn University, Bangkok, Thailand]

Sato is commonly called Thai rice wine; but, not being made from grapes or other sweet and fleshy fruits, rather resembles beer as it is made from starchy glutinous or sticky rice. Nevertheless, other regional varieties made from grains are also commonly called 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. Under the Thai government's One Tambon One Product program (a government sponsored economic development program abbreviated OTOP) several districts chose to produce tax-paid Sato as their "OTOP" product. [ "http://www.thaitambon.com/English/AboutTTB.htm" - ThaiTambon.com ] . Today, several brewers produce Sato, under names such as "Siam Sato", "Ruan Rak", "Gru Pli", and others. Commericial sato is, however, aimed primarily at the tourist trade, for it is too high in sugar and too low in alcohol for Isaan tastes.

Brewing

Sato is brewed with ::1) glutinous rice ( _th. ข้าวเหนียว) (also called sticky rice):2) a starter culture, a mixture including primarily sugar,:3) yeast,:4) water

Traditionally, a starter culture known as 'look pang' ( _th. 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 glutinous (sticky) 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.: Kneading the rice with a wetted wooden paddle speeds cooling and results in rice balls that are less sticky to handle
* 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: Some, or a 'stem', of the rice at this stage may be wrapped in banana leaves and called "Khao Lum Mok Mak' _th. เข้าลำหมกหมัก
* 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

erving

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.

ee also

*Choujiu
*Makgeolli
*Gamju
*Chinese wine
*Doburoku
*Home brew sato kits

External links

* [http://www.bangkokpost.net/education/site2003/ftja0703.htm Bangkok Post (on Sato)]
* [http://www.answers.com/topic/glutinous-rice Glutinous Rice]
* [http://www.alexreisner.com/spirits History and Taxonomy of Distilled Spirits] , which makes reference to Saut/Sautchoo in China, from tehoo (rice, millet)

Notes And References