Question 1

What is sato?

Accepted Answer

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.

Question 2

Is sato the same as sake?

Accepted Answer

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.

Question 3

What is Still Rice Brewery?

Accepted Answer

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.

Question 4

Where can I drink Sato 422?

Accepted Answer

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

Question 5

Where can I buy Kwan Khao?

Accepted Answer

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

Question 6

What rice does Still Rice Brewery use?

Accepted Answer

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.

Question 7

How should sato be served?

Accepted Answer

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.

Question 8

Why is Sato 422 cloudy?

Accepted Answer

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.

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