Cultivate "native sugar cane", which has now become rare.
In modern times, the cultivation of sugarcane, which has been bred and is easy to grow due to its high sugar content, has become the mainstream, and native species that are vulnerable to insects and typhoons are rarely seen, but it is the only variety that can make vinegar with a good taste and the traditional method.
The only manufacturer that retains the old method of "cane vinegar".
There are natural acetic acid bacteria in the thick-stemmed species, and if you leave the juice untreated, it will become vinegar with its own acetic acid bacteria.
While most cultivars have shifted from thick-stemmed varieties to improved varieties, and vinegar cannot be produced without adding acetic acid bacteria by hand, it is a rare vinegar in terms of culture that is the only one that retains the old-fashioned manufacturing method.