PRUMPLUM Visits Devanom Sato Brewery: Discovering the Art and History of Thai Rice Wine

Jinny PRUMPLUM
Jun 17
3 min read

Updated: Jun 18

PRUMPLUM Team with P'Aob and P' Pueng, the founder of Devanom Brewery

The Story of Devanom Brewery: Family, Fermentation, and the Future of Thai Craft Beverages

Deep in the heart of rural Thailand, where rice paddies stretch to the horizon and tradition lives in every grain, you’ll find Devanom Brewery in Nonthaburi—a family-run operation on a mission to bring Thailand’s ancient rice wine, Sato, back to life.

Founded in 2014 by Khun Aob, his brother Khun Art, and Khun Pueng (Khun Aob’s wife), Devanom is more than just a craft brewery—it’s a heartfelt revival of heritage, rooted in family values, local knowledge, and a shared dream.

Welcomed with Mead

Our visit began with a warm welcome and a glass of Mead—a honey wine that Devanom also crafts using traditional fermentation techniques with longan honey. Slightly sweet, floral, and aromatic, it was the perfect introduction to the artisanal world we were about to step into.

Touring the Brewery: The Sato-Making Process

Khun Aob graciously guided us through their Sato production process, giving us an inside look at each step:

Rice Selection – Only premium Thai glutinous rice is used, soaked and steamed to bring out the right texture. They choose rice from 4 places: Luem Pua Rice from Sakhonnakhon, Kiaw Ngoo from Chiang Rai, Sang Yod from Phattalung, and Jasmine Rice from Kanchanaburi.
Fermentation Starter (Look Pang) – The rice is mixed with a naturally fermented culture made from herbs, fungi, and yeast that kickstarts the process.
Fermentation – The rice ferments for several days to weeks, depending on the desired flavor and alcohol level.
Aging & Filtering – The Sato is then aged and carefully filtered (or left cloudy for a more traditional taste), resulting in different flavor profiles.

A Tasting to Remember

After the tour, we gathered for the highlight of the visit: a tasting of four unique Sato varieties. Each one reflected different techniques, rice, fermentation times, and levels of refinement—from rich and rustic to smooth and modern.

Some were slightly tangy, others rounder and mellow, but all carried a deep sense of place. It was fascinating to taste how such simple ingredients—rice, water, and time—could create such complexity.

Craft Sato Devanom

Made from Khao Niew Kiaw Ngoo (Snake Fang sticky rice), this handcrafted Sato offers a soft aroma of fermented rice, ripe banana, and sweet sticky rice.

Naturally fermented, it delivers a harmonious blend of sweetness, tang, and a gentle sparkle—a refined taste of Thai tradition.

Devanom Luem Pua

With a soft red tint, this Sato features delicate notes of black sticky rice, palm sugar, and coconut blossom, echoing classic Thai sweets. Lightly sweet and smooth, its character comes from the rare Lueam Pua sticky rice.

Perfect on its own or paired with food—it’s a true taste of Thai heritage with a modern twist.

Devanom Special Release

A rare, limited-edition Sato crafted using a confidential, time-intensive technique. With only small batches available, this exclusive brew is the result of patience, precision, and passion. Its character is exceptionally smooth and mild, with a delicate, lychee-like aroma and finish—refined, subtle, and unforgettable.

Final Thoughts

Our visit to Devanom Sato Brewery was a beautiful blend of education, tradition, and taste. From the welcome Mead to the final Sato sip, every moment was thoughtfully crafted and deeply rooted in Thai heritage.

If you’re curious about traditional Thai rice wine and (Sato) want to see how the past is being preserved through modern craftsmanship, Devanom is a must-visit. PRUMPLUM is proud to support artisans like them who are keeping heritage alive—one bottle at a time.

and we serve Devanom Sato at PRUMPLUM!!! If you would like to visit the brewry, please contact them directly via https://devanom.com/th