Matt Corino is the owner of Sugar Loaf Koi — He has been in business for over 18 years. Matt started in koi when he was only 14 years old, studying koi at one of Englands largest Koi centers. At 18 he took his first trip to Japan, where he studied under Sakai Isawa, then Shintaro. Sugar Loaf Koi is a family owned business located near New York City in Campbell Hall, NY.

Language of Koi: Tategoi

By Matt Corino / March 1, 2012 / 0 Comments

Tategoi means “unfinished future koi.” A true tategoi can take years to finish. When your customer is looking for a tategoi, be sure to be able to answer them correctly. Matt owns a koi farm and has made numerous trips to Japan; learn from his years of experience.

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Skin: The Most Overlooked Aspect of Koi

By Matt Corino / January 1, 2012 / 0 Comments

The better the skin quality of a koi the more vivid and vibrant the colors will be. Read this article to learn this simple but important aspect that can help your customers select higher quality koi. Skin quality can bring a 3-D look to your Sanke (and other varieties). This koi expert will help you understand this key point to consider when pricing and selling koi to your customers.

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Language of Koi | Shiro Utsuri

By Matt Corino / August 13, 2009 / 0 Comments

Grand Champions traditionally have been selected from the Gosanke class – Kohaku, Sanke and Showa; now Shiro Utsuri are strong contenders for this prestigious award. Learn how to select a young Shiro Utsuri. Find answers to whether yellow on the nose is a problem and what the black should look like.

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