SATO NANUANCHUN

               Sato [ Thai Rice wine ] is a traditional drink made from rice, created by fermenting steamed sticky rice with “lok-pang-sato,” a unique yeast culture combining mold and yeast in one. This drink has deep roots in Thai folklore, with Isan communities in particular making sato ahead of significant events like weddings, ordinations, and festivals. By the time of the celebration, the sato reaches peak flavor, offering a unique experience as its taste evolves with fermentation time.

               Nanuanchun Sato is crafted by a family of farmers with a long heritage in rice cultivation, reflected in the brand name, a tribute to Grandpa Nuan and Grandma Chan, who passed down the knowledge of sato brewing. 

               Their youngest grandson, Keng-Songpon Pharupon, an architect, returned to his roots to revive the traditional sato recipe, blending his contemporary touch with family knowledge. Using native rice varieties grown on the family farm, along with premium lok-pang from a family supplier with 30+ years of expertise, he carefully brews each small batch by hand, ensuring that sato is enjoyed at its peak freshness.

TASTE OF NANUANCHUN

               Sato’s flavor profile is highly versatile, fermenting in just 10–30 days, with taste variations depending on the rice variety, lok-pang selection, ingredient ratios, and fermentation time. With a 1:1 rice-to-water ratio, Nanuanchun sato is fermented up to 15 days, yielding a mild 8-10% ABV and a fresh, natural carbonation that brings out sweet, tangy, and effervescent notes—perfect for a refreshing experience.

ISAN RICE

               Rice is the core of sato production. We prioritize our own organically grown, chemical-free rice from our Kalasin farm. Additionally, we source organic rice from small local farmers in our community and surrounding provinces, like Sakhon Nakhon and Roi Et, supporting farmers by allowing them to set their own prices and fostering a sustainable community economy. 

               Freshly milled before each batch, our rice is soaked overnight and steamed using traditional bamboo steamers to maintain its aroma and flavor.

STARTER – LOK-PANG-SATO

               Yeast and single-celled molds in the traditional “lok-pang-sato” transform rice into a sweet syrup, which naturally converts to alcohol during the second fermentation stage. To preserve the authentic flavors, we select a strain of mold cultivated with over 20 medicinal herbs, preventing unwanted strains and enhancing the sato’s taste. We combine lok-pang from a family supplier in Sisaket, with our own starter cultures for a rich, refined fermentation profile.

WATER

               Water, essential to sato’s quality, is sourced from local groundwater in Isan. Utilizing a micro-filtering process ensures clean, bacteria-free water with just the right mineral balance, preserving the clarity and freshness in every bottle.