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Alcoholic drinks from Isan
Steamed glutinous rice is dusted with powdered loog-pang, a dried starter ball of rice flour, herbs and spices, and sealed in a jar. For about three days moulds turn the rice into a sweet syrup (nam toi); then water is added and yeasts ferment it for another week or more into a cloudy, sweet-sour rice wine.
| Black glutinous rice100 g | Soaked overnight, steamed 40 min in muslin, cooled[rattanasuk2026] |
| Water, sprinkled over the cooked riceAbout 250 mL | Loosens the grains[rattanasuk2026] |
| Loog-pang, finely ground6 g | The study's own starter, made from rice flour, herb and spice powders, a yeast culture and mould-inoculated rice (Tane-koji)[rattanasuk2026] |
| Water, added after the sweet stage500 mL | [rattanasuk2026] |
| Starter | koji/qu/mold-starter (loog-pang) |
Total time across the recorded steps: 11 days – 16 days
What changes: Soaked glutinous rice is steamed in cloth until soft
Output: steamed sticky rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Steamed glutinous rice is dusted with powdered loog-pang, a dried starter ball of rice flour, herbs and spices, and sealed in a jar. For about three days moulds turn the rice into a sweet syrup (nam toi); then water is added and yeasts ferment it for another week or more into a cloudy, sweet-sour rice wine. Made in 7 steps over 11 days – 16 days. The longest step, ferment to wine, takes 5–10 days (Rattanasuk S 2026) and runs at 25–35 °C (Nienvitoon S 2025). Moulds of loog-pang (Amylomyces, Aspergillus, Rhizopus, Mucor, Absidia), which turn the starch to sugar and Yeasts of loog-pang, including an alcohol-tolerant isolate close to Issatchenkia orientalis do most of the fermenting.
| Main step | 5–10 daysReported[rattanasuk2026][nienvitoon2025] | Ferment to wine |
|---|---|---|
| Temperature | 25–35 °CReported[nienvitoon2025] | Ferment to wine |
| Acidity | pH 3.4–3.8Measured[rattanasuk2026] | Ferment to wine |
Sato is fermented in two stages in one jar. The rice is first left solid so the moulds of loog-pang make a sweet syrup, and only then is water added for the yeasts. Thai law defines sato as undistilled liquor of glutinous rice fermented with loog-pang, at no more than 15 degrees.
The mash sours to pH 3.40–3.84 in a laboratory batch of black glutinous rice sato. A Rangsit University study of finished sato found pH 3.7–3.8 and about 9 % alcohol, with volatile compounds within the Thai standard TISI 2089-2544. It says the mixed bacteria and fungi of the starter can hold back potentially pathogenic bacteria, though the abstract reports no pathogen test. It also says heat-tolerant Bacillus and Lactobacillus species stay in the finished wine. Thai law caps sato at 15 degrees.
Every number is labelled with how it is known. How this atlas is made
Under Thailand's Liquor Act of 1950, sato is defined as undistilled liquor made from glutinous rice fermented with loog-pang, of no more than 15 degrees alcohol.
