Mildness produced by traditional wooden vat aging
Torii Sauce was started in Hamamatsu, Shizuoka Prefecture in 1924 by a father and son, Yoshitaro and Tokuji Torii, who were originally farmers.
The first generation, Tokuji, was a lover of new things and decided to work on the production of sauces, which were called Western soy sauce, which was still rare at the time.
Hamamatsu is home to many factories that manufacture transportation equipment and musical instruments, and there were many cafeterias for employees.
So he decided to manufacture sauces for business use.
Kenichi, the second generation, produced not only sauces but also moromi soy sauce and vinegar, but as supermarkets became popular, he reissued the old-fashioned Worcestershire sauce for home use.
As the third generation, I started working in a different industry, but while working overseas, I reconfirmed the goodness of Japan and also realized the deliciousness of our family's sauces.
My father's medical treatment led me to decide to take over the family business.
As a responsible food company, I made it my policy to use as few food additives as possible in our production process.
The wooden vats that we have been using since our founding are still in use and are the cornerstone of our sauce making process.
Food trends change with the times, and the quality of food itself changes.
However, we will continue to use the traditional sauce fermentation and brewing techniques as the basis for making sauces that match the current times.