What is Sato · Thai traditional rice wine
Sato is Thai traditional rice wine, not sake. This page explains how it is made and when it is drunk.
Sato is Thai traditional rice wine (it is not sake): sticky rice is soaked and steamed, then fermented with luk pang (natural moulds and yeasts). It is often drunk at festivals and family gatherings; styles can be fresh or richer, depending on the rice and the method. We call it Sato (Thai traditional rice wine).
It may be cloudy (unfiltered) or clearer (filtered). Alcohol is usually lower than in grape wine, often around 7–13%, depending on the style.
Devanom began in 2014 with family craft. The founding winemaker and team combine traditional luk pang knowledge with modern closed, temperature-controlled fermentation, using house-selected cultures to make a stable, food-friendly modern Sato, without artificial flavouring. Three styles are currently offered: Luem Pua (black sticky rice), Jasmine (jasmine rice) and Kiaw Ngoo (snake-fang sticky rice). Prices follow the shop catalogue.
To start with grape wines, please read the Thai wine guide. Return to the home page or see the FAQ.
