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.

Kwan Khao — Still Rice Brewery

Not Every Tradition Stays the Same

Some traditions are preserved exactly as they are. Others continue to evolve.

Kwan Khao belongs to the latter. Crafted exclusively from GI-certified Thai sticky rice, it is a contemporary expression of Thai Sato—fresher, brighter, and more refined, while remaining deeply connected to the heritage that inspired it. Every bottle reflects our belief that respecting tradition also means allowing it to move forward.

From Place to Pour

Every bottle begins with rice whose origin can be traced to the fields where it was grown. We work exclusively with GI-certified Thai sticky rice, selecting each variety for the character it contributes during fermentation. From the delicate fragrance of San Pa Tong to the richness of Luem Pua, origin remains the foundation of every expression.

Good Sato begins with exceptional rice. Great Sato begins with knowing exactly where it comes from.

Three Expressions. One Spirit.

Kwan Khao is available in three distinct expressions, each offering its own interpretation of Thai rice fermentation while sharing the same philosophy of freshness, elegance, and balance.

A New Chapter for Thai Sato

Kwan Khao was created to share Thai Sato with a wider audience without changing what makes it unique. Rooted in Thai rice, guided by fermentation, and crafted with a contemporary perspective, it is an invitation to experience one of Thailand’s oldest traditions through a new lens. Tradition continues. One glass at a time.

Every expression of Kwan Khao is created with food in mind. Its restrained sweetness, lively freshness, and refined texture allow it to move effortlessly across a meal—from seafood and vegetables to grilled meats, aromatic herbs, fermented ingredients, and contemporary Thai cuisine. Rather than competing with the food, Kwan Khao is crafted to bring every dish into greater balance.

Kwan Khao white

Crafted from GI-certified San Pa Tong sticky rice, Kwan Khao White is the purest expression of the collection. Delicate, fresh, and gently aromatic, it captures the natural softness and quiet sweetness of one of Thailand’s most celebrated rice varieties.

Kwan Khao red

Crafted from two selections of GI-certified Luem Pua black sticky rice, Kwan Khao Red is the boldest expression of the collection. Rich in colour and layered in aroma, it delivers greater depth while maintaining the elegance and freshness that define the Kwan Khao style.

Kwan Khao ROSÉ

A harmonious blend of GI-certified San Pa Tong and GI-certified Luem Pua sticky rice creates an expression with vibrant freshness, gentle fruit character, and remarkable balance. Soft, expressive, and effortlessly food-friendly, it offers a new perspective on Thai rice fermentation.