Description
A traditional Northeastern (Isan) cloudy rice wine. Made by fermenting sticky rice with a special yeast ball (Look Pang). Sweet, sour, and mildly alcoholic like Makgeolli.
Restaurants serving Sato (Thai Rice Wine)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Khao Niao(Sticky rice)
- Look Pang(Yeast starter)
- Water
Instructions
- Steam sticky rice, cool.
- Sprinkle crushed yeast balls (Look Pang), place in a clay jar.
- Ferment for days until liquid pools.
Learn more Spice, substitutes, tips
Key spices
Natural fermented sweet-sourness
Substitutes at Japanese supermarkets
Raw Makgeolli, Doburoku
Pairing
Som Tum / Larb / Gai Yang
Trivia
[Difference] Lao Khao is a harsh distilled spirit (40%). Sato is a brewed wine (5-10%), characterized by being fruity, sweet, and easy to drink.
Eating tips & etiquette
Friends sit in a circle around a large jar of Sato, inserting long straws or bamboo tubes directly into the mash to suck up the wine.
Allergen
None