Sato is Thailand's traditional rice wine, fermented from sticky rice. It is brewed like sake — fermented, never distilled — and has been made in Thai villages for centuries. Still Rice Brewery gives sato a dedicated craft brewery.

Is sato the same as sake?

No. Both are fermented rice beverages, but sato is Thai, made from Thai glutinous (sticky) rice with Thai fermentation starters, and typically shows a sweeter profile with a gentle natural sourness.

What is Still Rice Brewery?

Still Rice Brewery is a Thai craft brewery dedicated to sato, producing two brands: Sato 422, a super-premium traditional-style sato, and Kwan Khao, a contemporary Thai rice wine. Its motto is Beyond Tradition.

Where can I drink Sato 422?

Sato 422 is exclusive to two restaurants: Potong Restaurant (one Michelin star, Bangkok) and Khao San Sek. It is not sold in retail.

Where can I buy Kwan Khao?

Kwan Khao is available through selected restaurants, bars, hotels and retail partners, in three expressions: White, Rosé and Red.

What rice does Still Rice Brewery use?

Two heirloom Thai rices: San Pa Tong sticky rice, a fragrant northern Thai variety discovered in 1953 in Chiang Mai, and Luem Pua, a black sticky rice of the Hmong people from highland Tak province. Kwan Khao uses GI-certified rice.

How should sato be served?

Chilled. Sato 422 White is best at 6–8°C and 422 Red at 8–10°C, in a stemmed glass or ceramic cup. Kwan Khao White and Rosé are served at 8–10°C and Red at 10–12°C in a wine glass.

Why is Sato 422 cloudy?

The natural cloudiness comes from suspended rice after traditional fermentation. It is a feature of traditional-style sato, giving a fuller, more generous texture — not a flaw.

422 — Still Rice Brewery

A new expression of Thai rice

422 is our interpretation of Sato through a contemporary lens — built from Thai sticky rice, shaped by fermentation, and refined through precision. We work with San Pa Tong white sticky rice and Luem Pua black sticky rice, balancing each grain for aroma, texture, sweetness, and depth until they become one complete expression.

BEYOND TRADITION

Nothing about 422 is designed to disguise where it comes from. The rice remains at the centre — from the way it is selected and prepared to the way it ferments, settles, and reaches the bottle. Familiar in origin, completely different in expression.

The Finest Rice. The Purest Expression

Every bottle of 422 begins with an uncompromising pursuit of the finest Thai sticky rice available. We source San Pa Tong and Luem Pua not because they are well known, but because they possess the character, structure, and depth required to create an exceptional Sato. Every harvest is individually selected, every grain carefully prepared, and every fermentation guided with precision to preserve what nature has already created.

Made from only four ingredients—rice, koji, yeast, and water—422 relies on nothing artificial to shape its flavour. No chemicals. No shortcuts. No unnecessary intervention. The result is a naturally cloudy Sato of remarkable texture, complexity, and balance, expressing the true character of Thai rice through craftsmanship, patience, and time.

The Pursuit of Precision

Every decision behind 422 is guided by one principle: quality before quantity. From the careful preparation of each grain to the daily observation of fermentation and the precision of temperature-controlled bottling, every step is designed to preserve the purest expression of Thai rice. Nothing is accelerated. Nothing is unnecessary. Every bottle reflects our commitment to craftsmanship rather than production.

422 WHITE

CHARACTER

422 White is our purest expression of Sun Pa Tong sticky rice. Naturally cloudy and unfiltered, it reveals the gentle sweetness, soft texture, and delicate fragrance that define traditional Thai Sato. Rich yet remarkably balanced, it is crafted to accompany food, allowing the character of the rice to unfold with every sip rather than overwhelm the palate.

Grain

Made exclusively from carefully selected Sun Pa Tong sticky rice, one of Thailand’s most celebrated glutinous rice varieties, 422 White reflects the elegance and refinement of the grain itself. Its naturally fragrant aroma, fine starch structure, and soft sweetness create a Sato with exceptional texture, clarity of flavour, and remarkable depth despite its simplicity.

EXPERIENCE

Best enjoyed below 5°C, 422 White reveals its finest expression with remarkable clarity and balance. Delicate aromas of steamed rice and soft floral notes are complemented by a naturally creamy texture and gentle sweetness, finishing with elegance and length. Crafted for the dining table, it continues to evolve in the glass, rewarding every sip with quiet complexity.

422 RED

CHARACTER

Rather than allowing one rice to dominate, 422 Red is built on balance. The harmony between white and black sticky rice creates a naturally cloudy Sato with greater texture, broader aromatics, and a long, complex finish. Rich and expressive, it remains refined enough to complement the dining table rather than overwhelm it.

BLEND

422 Red is crafted from a carefully composed blend of Sun Pa Tong and Luem Pua sticky rice, bringing together the finest qualities of two exceptional Thai varieties. Sun Pa Tong contributes elegance, delicate fragrance, and gentle sweetness, while Luem Pua adds natural colour, greater structure, and remarkable depth. Together, they create a richer and more layered expression that neither grain could achieve alone.

EXPERIENCE

Best enjoyed between 6–8°C, 422 Red reveals its finest expression with remarkable balance and depth. Layers of ripe dark fruit, subtle rice sweetness, and earthy floral notes unfold across a naturally creamy palate, finishing with elegance, structure, and exceptional length. As it gradually opens in the glass, the harmony between Sun Pa Tong and Luem Pua becomes increasingly expressive.