Sato (drink)

History

Due to the internal migration of people from Isan throughout Thailand, sato (like many forms of northeastern Thai cuisine) has become increasingly familiar to the general population, as well as expatriates and tourists visiting Bangkok. This plus the availability of commercially produced sato have increased its popularity. Under the Thai government's One Tambon One Product program (a government sponsored economic development program abbreviated ๑T๑P and pronounced OTOP), several districts chose revenue-stamped sato as their OTOP product. Brewers today produce sato under such names as "Siam Sato", "Ruan Rak", "Gru Pli", among others.

{{lang|th-Latn|Lao hai}}

Brewing

Sato is brewed with glutinous rice (ข้าวเหนียว) (also called sticky rice); a starter culture, a mixture including primarily sugar; yeast; and water. Traditionally, a starter culture known as luk paeng (ลูกแป้ง, a small ball of starch, yeast, and mold) is used to assist in fermentation. The steamed sticky rice is mixed with luk paeng 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 the mixture is allowed to ferment for a further week. Following that, the fresh rice wine is pressed from the dregs, and filtered.

Lao hai is prepared by breaking the seal in the mouth of the jar and adding clean water, then immediately drunk.

Owing to the simplicity of the process, the resultant beverage is often of variable quality and has a short shelf life. Some molds and yeasts produce mycotoxins. 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 cause ergotism.

Serving

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 bamboo drinking straws, and labels recommend serving to couples.

References

References

1. '''The Biotechnology and Development Monitor 50''', Feb 2003; Soraj Hongladarom, Chulalongkorn University, Bangkok, Thailand
2. "Sato: Thailand’s Enigmatic Sticky-Rice Beer".
3. (2019-02-20). "What is sato? Meet Bangkok’s next big drinking trend".
4. "ThaiTambon.com".
5. (2002). "Rough guide to Laos". Rough Guides.
6. "Recipe: Thai-Style Homemade Sato".