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 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.[2]. 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. Wiser heads also do not trust the government revenue stamp as a guarantee of purity. (See CAUTION, below.)
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Brewing
Sato is brewed with :
- 1) sticky rice (Thai: ข้าวเหนียว) (also called 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 (glutinous) 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' Thai: 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
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The Phutai of Renuu offer their own, tax-stamped, do-it-yourself sato kit that consists of a little brown jug (Thai: ไห ) containing rice brokens (Thai: อุ ), called Lao U (Thai: เหล้าอุ) or Lao Hy (Thai: เหล้วไห) of Phutai Renuu, in a carry basket with two pointed reeds provided. The front label reads: "Ingredients: 1. Rice chaff 2. Milled rice 3. Baker's yeast 4. Jug 5. Refined sugar." "Alcohol not more than 6.40 degree (6.4%)". "Come visit Renuu Come see Phutai Dance Come sip jug whiskey with pretty girls of Renuu." The label also advises that it is not to be sold to children under 18 years of age. The top label says, "Use: Remove packing [a cement plug]. Insert both reeds to bottom of jug, add plain clean water, 2-3 qts., and drink right away. Drink quickly before it loses it flavor." A telephone number is given for interested parties to call. (Less informal brewing instructions are given above.)
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.
Little Brown Jug of Renuu
-
- ...
- Ha, ha, ha, you and me,
- Little brown jug, don't I love thee!
- Ha, ha, ha, you and me,
- Little brown jug, don't I love thee!
- Ha, ha, ha, hee hee hee,
- Little brown jug sings quite off key.
- ...
See also
External links
- Bangkok Post (on Sato)
- Glutinous Rice
- History and Taxonomy of Distilled Spirits, which makes reference to Saut/Sautchoo in China, from tehoo (rice, millet)
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
