Sato is an alcoholic beverage originating from the ancient wisdom of the Thai people. It's traditionally made and consumed in local communities, especially in the northern and northeastern regions of Thailand. Sato is a drink that well reflects Thai living and agricultural culture, primarily using sticky rice, a staple food for Thais, as its main ingredient.
Sato plays a significant role in various Thai customs and rituals, such as merit-making events, weddings, or other local traditional ceremonies related to beliefs and celebrations. Especially in rural communities, Sato is considered a drink that brings luck and happiness to participants.
Sato is not just an alcoholic beverage; it's also a part of Thai culture and traditions that have been passed down through generations. Drinking Sato is like connecting the past with the present, reflecting the way of life and unique identity of Thai society.
How Sato is Made
The process of making Sato begins by soaking sticky rice and then steaming it until cooked. The cooked sticky rice is then mixed with "look pang," a starter culture containing microorganisms that aid in fermentation, converting the starch in the sticky rice into sugar. In the next step, these microorganisms convert the sugar into alcohol, resulting in a sweet taste and a delicate rice aroma.
Modern Developments in Sato Production
Currently, Sato production has been developed and improved with more modern and standardized processes to achieve better and safer drink quality. Control is exercised in several areas, such as:
Fermentation Control: Sato fermentation is controlled in terms of temperature, time, and environment to ensure efficient fermentation and stable results. These controls help achieve a unique and consistent flavor.
Fungus Isolation from Look Pang: In modern production, fungi used in fermentation are meticulously selected to obtain beneficial microorganisms and reduce contamination from undesirable fungi or bacteria. These unwanted microbes can cause sourness or unpleasant odors in Sato. Selecting the appropriate fungi ensures a complete fermentation process, free from bacteria that cause sourness in the drink, resulting in Sato with a stable, naturally sweet flavor and safe quality for consumption.
Yeast Selection: The yeast used in the fermentation process plays a crucial role in creating Sato's flavor and aroma. Currently, specific yeast strains suitable for Sato fermentation are selected to achieve distinctive flavors and natural aromas.
Sato Devanom: Blending Modern Techniques with Traditional Wisdom
For "Sato Devanom," production emphasizes blending modern techniques with traditional wisdom to achieve a high-quality beverage. The production team meticulously controls fermentation and selects appropriate microorganisms and yeasts. By using high-quality Khao Niao Khiao Ngu (sticky rice variety) from Chiang Rai and without adding sugar, Sato Devanom has a truly natural sweetness from the rice and yeast. It also maintains the unique identity of Sato within Thai culture.
