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.

About — Still Rice Brewery

A quiet house for a loud grain.

Where Thai rice is fermented, not distilled. Sato has been made in Thai villages for centuries — it was rarely given a room of its own. This is that room.

Still, as in unmoving. A ferment needs calm.

Still, as in continuing. Rice, still. Tradition, still here.

Still Rice was founded with a simple belief: Thailand’s traditional Sato deserves the same respect as the world’s great fermented beverages. Rooted in centuries of local craftsmanship, we preserve the essence of traditional brewing while refining every step through precision, research, and modern techniques.

Every bottle begins with Thai rice, water, yeast, and time—but more importantly, with a commitment to honour our heritage while shaping its future. We don’t brew to recreate the past; we brew to show what Thai Sato can become when tradition is respected, not limited.

We believe the future of Thai Sato begins with respecting its past. Every bottle is our commitment to preserving its heritage while continuously refining the craft for generations to come.

Beyond Tradition.

Behind Every Bottle

Arnon “KK” Hoontrakul
Co-Founder & Brewery Director

Arnon “KK” Hoontrakul believes every great bottle begins long before fermentation. Years spent refining the craft of brewing have shaped his quiet pursuit of precision, guiding every harvest, every fermentation, and every bottle with an unwavering respect for Thai Sato.

Tor Boonpiti
Co-Founder & Managing Director

Tor Boonpiti believes tradition is meant to move forward. Drawing on experience across technology, hospitality, and brand building, he brings together craft, culture, and design to shape the future of Still Rice, with one ambition—to establish Thai Sato among the world’s great fermented beverages.