Life as a sumo wrestler is one of discipline and tradition.

From their attire to their calorie-rich meals, the sport of sumo wrestling originated in Japan over 2,000 years ago as a form of entertainment. Fighting to overtake their father's grasp, the two young sons attempt to grab the entire plate of food. For them, it is a way to be more like their father. For their father, it is 3,500 out of 7,000 calories he needs to consume in one day to maintain a competitive physique. Meals mainly consist of chanko-nabe, a dish of vegetables, and meat cooked in dashi broth. Although interfering with their father's work, it is true that the passion to pursue the sumo profession typically starts young.

To ensure product longevity, please consider and follow the instructions below:

• Warm/Cold water wash- Keep water temperatures under 30 degrees Celsius.
• Garments that are stained due to grass or playing conditions should be washed immediately to avoid stains from drying and setting. Leaving garments in kit bags will cause odors and possibly permanent stains.
• Extremely stained garments should be pre-soaked with regular detergent or non-bleach based stain removers, then rinsed in cold water, and washed immediately after without allowing the garments to dry in between stages.
• Air dry and/or hang dry garmets- tumble dry on low heat if absolutely necessary.
• Socks and/or any dye-knitted garments separately. Washing with lighter coloured sublimated items in particular, could cause dye migration from socks to sublimated item.
• Do not Iron
• Avoid abrasive surfaces- Do not wash with equipment, and take special precaution to avoid Velcro in particular.