SATO
SATO
Sato, a sweet symphony of fermented rice, dances in the heart of Northeast Thailand.
A cherished melody of culture and festivities, it whispers tales of tradition in every sip.
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Step into the world of our Sato, a traditional Thai rice wine that is more than just a beverage - it’s a journey through the rich tapestry of our local community. Our Sato is crafted with ingredients sourced directly from our local farms, each grain of rice a testament to the fertile soils of Northeast Thailand.
The journey of our Sato begins in the verdant fields where our rice is grown. Each stalk is tended to by the skilled hands of our farmers, who pour their knowledge and passion into the cultivation process. This attention to detail ensures that only the finest grains are selected for our Sato.
Once harvested, the rice embarks on its transformative journey. It is meticulously handcrafted, undergoing a careful process of fermentation. This process, steeped in tradition and perfected over generations, is what gives our Sato its unique character.
At the heart of our Sato is our commitment to organic and locally made products. We believe in the power of community and sustainability, and this belief is reflected in every bottle of our Sato. From the fields of our local farms to the fermentation process, every step is carried out with the utmost respect for our environment and our community.
Our Sato is not just a drink, it’s an experience. It’s the warmth of the Thai sun captured in a bottle, the spirit of our community distilled into a single sip. It’s a celebration of tradition, a tribute to our local farmers, and a taste of Northeast Thailand. From our community to you, we invite you to savor the authentic taste of our Sato
From Our Heart to Your Taste
Our Sato is more than just a beverage - it’s a story of our community, our traditions, and our commitment to sustainability. Crafted with locally sourced ingredients and a process steeped in tradition, each bottle of our Sato is a testament to the craftsmanship of our local farmers and the rich biodiversity of our lands. Now, let us take you on a journey through the meticulous process of crafting our Sato, where every step is a labor of love and a tribute to our community. Now, let’s dive into the steps of making Sato.
Harvesting the Rice: Our journey begins in the lush fields of Northeast Thailand, where local farmers tend to the rice with a deep understanding of the land and a passion for their craft. Each grain is harvested by hand, ensuring only the highest quality rice is selected for our Sato.
Preparing the Rice: The harvested rice is then meticulously cleaned and soaked. This crucial step prepares the rice for the fermentation process, allowing it to absorb the necessary moisture.
Steaming the Rice: The soaked rice is gently steamed, a process that softens the grains and makes them ready for the introduction of the yeast balls.
Adding the Yeast Balls: The steamed rice is then mixed with yeast balls, which are made from rice flour and a special type of mold. These yeast balls play a crucial role in converting the starches in the rice into alcohol.
Fermentation: The mixture is left to ferment in a traditional earthenware jar. This is where the magic happens, as the yeast works to slowly transform the rice into Sato. The fermentation process is carefully monitored to ensure the perfect balance of sweetness and alcohol content.
Straining and Bottling: After the fermentation process is complete, the Sato is strained to remove any remaining solids, and then bottled. Each bottle is a labor of love, a product of the hard work and dedication of our local community.
Tasting: Finally, the moment of truth - the tasting. Our Sato is a celebration of our community and our traditions, a taste of Northeast Thailand in every sip.
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