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Sato – Lao Rice Wine from Sticky Rice
Sato is the sweet sticky rice wine of Laos and northeastern Thailand, which families make for festivals. You steam the rice, mix it with crushed yeast balls and ferment it first dry, then with water. After just under two weeks, you pour off a cloudy, sweet-sour wine. You drink it chilled in small glasses, often with grilled meat and sticky rice.
Sato – Lao Rice Wine from Sticky Rice
Laura Chen
8
30 minutes
30 minutes
65
Lao
Drink
Sato is a Lao rice wine you make from steamed sticky rice and rice wine yeast balls. First the starter cultures draw sugar from the rice for three days, then you add water and let the wine ferment for ten days. It tastes sweet, slightly sour and clearly of alcohol.
Ingredients
- 500 g sticky rice
- 2 rice wine yeast balls (dried starter balls made from rice flour with yeast and mold cultures, about 10 g)
- 1 l water, boiled and cooled
Instructions
- Wash the sticky rice until the water stays clear and soak it in cold water for 8 hours.
- Drain the rice and steam it in a steamer basket lined with a cloth for 30 minutes, until the grains are glassy and soft.
- Spread the rice on a clean tray and let it cool for 20 to 30 minutes, until it feels lukewarm.
- Crush the yeast balls in a mortar to a fine powder. Sprinkle it over the rice and mix everything with a clean spoon.
- Press the rice into a 2-liter jar rinsed in hot water and poke a hole in the center with the spoon handle. Set the lid on loosely.
- Leave the jar for 3 days at 25 to 30 °C, until sweet liquid that smells of alcohol collects in the hole.
- Pour in the boiled water, stir and let the batch ferment for another 10 days at room temperature with the lid set on loosely. Stir every 2 days with a clean spoon.
- Taste the wine: it should taste sweet, slightly sour and alcoholic. Strain it through a cloth and squeeze the rice out well.
- Fill the sato into clean swing-top bottles, keep it cold and open the bottles briefly once a day for the first few days. Drink it within 2 weeks.
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