The Torii family has been producing sauces and condiments without additives for four generations. Originally a specialist in making daikon radish pickles, over the generations it has adapted to market demand, at first selling exclusively to professionals. The retail market is slowly emerging with the creation of new products such as Worcestershire sauce, Chuno sauce and saké lees vinegar for sushi, which are now the company's signature products.

Production methods remain traditional and fermentation is still done in wooden barrels. The result is unique, the products authentic, and the flavours complex and incredible.

Seasoning sushi rice is extremely important as it makes sure that the delicious mouthful is a delight to eat. The seasoning shouldn't be too sweet, too acidic or bland.

Our condiment is made from saké lees. It is fresh and round to taste, very rich in umami and perfectly balanced. You can also use it to marinate fish fillets, season salads and other raw vegetables. This condiment is natural, without any additives, colourants or preservatives.