"Cane vinegar" is a fermented food of sugar cane that is produced only in the Amami region of Japan and is rare nationwide. Due to its high nutritional value, it has been surveyed as a longevity ingredient in Amami in Kagoshima Prefecture, and in recent years it has been broadcast nationwide on TV, and is gradually attracting attention. Among them, Taikei Sugar's cane vinegar is manufactured without the addition of acetic acid bacteria and without heating. It is an old-fashioned, authentic natural food that uses only acetic acid bacteria that exist only in the epidermis of thick-stemmed sugarcane. [Gentle taste made from natural ingredients and natural manufacturing methods] Although it is called "vinegar", it is characterized by a very mellow taste that is not pungent. Sugarcane is the raw material, but it does not have sweetness. It has a unique flavor of natural fermentation, but if you are concerned about it, you can soften it by boiling it for a while. 【Recommended way to eat】 It is not tangy, so it is perfect for drinking. You can also mix it with juice, amazake, yuzu tea, and shochu. It is often compared to black vinegar, but while black vinegar is suitable for strong dishes, cane vinegar is suitable for light dishes. It enhances the taste of ingredients, such as pickled vegetables and fish. ☆ We recommend that you keep the rest of the pickle juice from pickled dishes without throwing it away. If you add it to a stewed dish, the mellowness will be improved. In particular, the nickname tomato sauce is outstanding, and the richness and mellowness stand out. ☆ For sashimi, we recommend "millet vinegar: soy sauce = 1: 1". You can eat it refreshingly and you won't be bothered by the fishy smell.