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Sato (Thai:สาโท,RTGS: satho,pronounced[sǎː.tʰōː]) is a traditionalnortheastern Thailand (Isan) alcoholic fermented drink that has been made for centuries fromstarchyglutinous or sticky rice by growers in that region.[1][2] Just as other regional varieties made not fromgrapes butcereal are commonly calledwine rather thanbeer,sato is commonly calledThai rice wine. When brewed in little brown jugs calledhai (ไห), it is calledlao hai (เหล้าไห) orlao u (เหล้าอุ).
Due to the internal migration of people from Isan throughout Thailand,sato (like many forms ofnortheastern Thai cuisine) has become increasingly familiar to the generalpopulation, as well as expatriates and tourists visitingBangkok.[3] This plus the availability of commercially produced sato have increased its popularity. Under theThai government'sOne Tambon One Product program (a government sponsored economic development program abbreviated๑T๑P and pronounced OTOP), severaldistricts choserevenue-stamped sato as their OTOP product.[4] Brewers today producesato under such names as "Siam Sato", "Ruan Rak", "Gru Pli", among others.
Lao hai (เหล้าไห) issato brewed inearthenwarejars orjugs (hai.) It is also calledlao u (เหล้าอู alcohol [of] cradle) —lao isalcohol as inlao-Lao (Lao:ເຫລົ້າລາວ alcohol [of]Laos),u is "cradle" in the sense of holding something under construction.
Some, such as thePhu Thai ofRenu, sellhome brew sato kits in little brown jugs (ไหhai) of various sizes. These also bear revenue stamps and, like the bottled variety, warnings that it is not to be served to thoseunder 18. Typical ingredients include rice chaff, milled rice, and refined sugar, and these make a rice wine of not more than 6.4 percent alcohol.[5]
Sato is brewed withglutinous rice (ข้าวเหนียว) (also called sticky rice); astarterculture, a mixture including primarily sugar;yeast; and water.[6] Traditionally, a starter culture known asluk paeng (ลูกแป้ง, a small ball ofstarch, yeast, andmold) is used to assist infermentation. The steamed sticky rice is mixed withluk paeng and kept in a fermentation tank for three days, as the starch in the rice changes tosugar. Water is then added to the fermentation tank and the mixture is allowed to ferment for a further week. Following that, the fresh rice wine is pressed from the dregs, andfiltered.
Lao hai is prepared by breaking theseal in the mouth of the jar and adding clean water, then immediatelydrunk.
Owing to the simplicity of the process, the resultant beverage is often of variable quality and has a shortshelf life. Some molds and yeasts producemycotoxins.Ergot, the common name of a fungus in the genus Claviceps that is parasitic on certain grains and grasses, also occurs in tropical regions, and may causeergotism.
Sato is typically served at room temperature. In Isan,sato is usually served in a large bowl, into which individuals dip their glasses or cups.Lao hai is sold with a pair of bamboodrinking straws, and labels recommend serving tocouples.
