NEW YORK ENTREPRENEUR FIGHTS SAMURAI STYLE
TO HELP MAKE SAKE A MAINSTAY IN THE U.S.A.
New York, NY, November, 2010 After four years in development, Samurai Love Sake (www.samurailovesake.com) isabout to launch in the United States a move Founder and CEO Marco Liuzzo believes will help take sake out oftraditional restaurant settings to compete in the multi-billion dollar spirit industry. To purchase the Sake go to:www.kdwine.com will deliver free in New York City and can ship throughout America where permissible. Samurai Love Sake, with its distinctive candy apple red bottle and cheeky name, will hit liquor stores, hotels,clubs and bars beginning in January 2010. Handcrafted, this elegant sake carries a full-bodied flavor layered withearthy aromas. Samurai Love Sake is made from the finest ingredients, and the freshest, soft water (low mineral content) of Niigata, giving it an extraordinarily clear and smooth taste.
Southern Wine & Spirits of New York will distribute the sake, and a major marketing campaign will begin prior to
Valentines Day, highlighting the romantic qualities of this love sake. The suggested retail price is $32 per
bottle.
Development of this project began in 2005, when Liuzzo and business partner, Eric Mahoney, came up with the idea
over, what elsea glass of sake!
We used to drink sake all the time, but could never remember the name of it the next day. All our friends said they
knew nothing about sake but liked drinking it. So we thought why not create a sake especially for the Americans with
an eye catching design and a name that was irreverent and easy to remember, says 34 year old Liuzzo.
His first step in creating Samurai Love Sake was to find the perfect blend of sake. For this he and his business
partner along with sake consultants researched hundreds and hundreds of sakes. They eventually selected one from
a 250 year old family run sake brewery in Niigata, Japan. One of the elements that appealed to Liuzzo was the fact
that true premium sake is best served chilled and not warm as is traditional in Japanese restaurants in the United
States.
It is the white wine rule in reverse the cheaper the wine, the colder people often serve it. With sake, it is the
complete opposite. Our premium sake should never be heated and is best served chilled to bring out its complexity
and true flavor, says Liuzzo
