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Maite Velez-Couto
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Sushi Maki Launches New Drink Menu with Innovative Sake Cocktails
Premium sakes, rare Japanese beers, and sustainable wines debut on menu;
Seven Days of Sake Happy Hour Kicks-off this Summer
MIAMI – June 2, 2010 – Dedicated to innovation, South Florida’s premier Japanese restaurant
chain, Sushi Maki has refreshed its drink menu just in time for summer. According to CEO Abe
Ng, the new drink offerings include handcrafted sake cocktails that combine unexpected flavors;
an intriguing lineup of carefully chosen premium sakes and rare Japanese beers; and a topquality selection of organic, biodynamic or sustainably produced wines. The menu was
designed under the creative direction of Aniece Meinhold of Epicurious Chic.
Sake Cocktails
Sushi Maki debuts four signature sake cocktails, each with a distinct Asian flavor profile and
combination of traditional and unique ingredients such as wasabi, ginger, yuzu, cucumber and
star anise. Cocktail include:
• “Yuz-on-Fire” – Transitions from sweet to spicy and creamy from the first sip
• “The Mango Oriental” – Features refreshing mango, star anise and muddled ginger mix
• “Wasaaa B!” – Stimulates the senses with wasabi, cucumber and fresh lime juice
• “She-so-Maki” – Combo of white grapes, shiso, typhoon premium sake and lillet blanc
Rare Japanese Beers
A novel collection includes both artisan and commercially produced beers:
• Hitachino Beer – Japan’s only craft beer available in Florida. Currently offers two selections,
Red Rice Ale and Belgian White Ale, Sushi Maki will introduce additional labels as well as
seasonal selections in the near future.
• Rogue Morimoto Ales – A joint collaboration between Chef Masaharu Morimoto, current
reigning Food Network Japanese Iron Chef and James Beard Foundation chef, and award
winning brewery Rogue Ales. Rogue Ales are free of chemicals, additives or preservatives.
Sushi Maki will first carry the award-winning Rogue Morimoto Soba Ale, with plans for
additional selections.
Wine
The new wine list was created to pair perfectly with Sushi Maki’s wholesome and tasty
Japanese cuisine. Two-thirds of the wine chosen are sustainably, organically or bio-dynamically
produced. The restaurants also offer by the glass and bottled sake options, sake flights, and
sparkling sake from the “sake2me” brand.
Happy Hour
To introduce the new menu, Sushi Maki is launching a summer long happy hour “Seven Days
of Sake,” running from 4 to 8 p.m. Tues.-Sat. and 4 to 11 p.m. Sun.-Mon. All restaurant
locations (except Miami International Airport) will feature a bottled sake selection at half the
menu price, along with half-off all sake cocktails. Happy hour goers can also enjoy a newlyintroduced $5 Chef’s menu including signature sushi rolls (The Haystack, Japanese Lasagna,
Two Timing Tuna, Budda-Cane, Silky Smooth Salmon and El Chulo Camaron) and savory bites
(Sushi Tacos, Salt & Pepper Calamari, Rock Shrimp Tempura and Kobe Sliders).
Sushi Maki’s "Yuz-On-Fire"
Ingredients
3 oz Fudo Myo-o Nigori Sake
3 oz Calpico
1 tsp Yuzu Juice
1 tsp Simple Syrup
Garnish
1 tsp Togarashi Spice
3 tsp Salt
Instructions
1- Mix salt & togarashi spice and pour on a plate.
2- Rim martini glass with togarashi salt
3- In a mixing glass filled with ice, combine all liquid ingredients
4- Shake lightly and strain in glass
Founded in 2000, award-winning Sushi Maki is South Florida’s leader in Japanese cuisine offering
premium-quality fare and relaxed dining environments in South Miami, Coral Gables, Palmetto Bay,
Brickell and Miami International Airport; sushi stations in Whole Foods Markets; store fronts at the
University of Miami and Florida International University; and a kiosk in Ft. Lauderdale International Airport
as well as diverse catering options. Passionate about providing the freshest and finest quality sushi,
Sushi Maki maintains uncompromising standards and puts a modern spin on the traditional sushi
experience. For more information please visit www.sushimaki.com and follow us on Facebook and Twitter
@gosushimaki.
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