"Cane vinegar" is a fermented sugar cane fermented food that is produced only in the Amami region of Japan and is rare nationwide. Due to its high nutritional value, it has been investigated as a long-lived ingredient in Amami, 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 produced without 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 sugar cane. [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 clumsy. It is made from sugar cane, but it is not sweet. It has a unique flavor from natural fermentation, but if you are concerned, it will be softened by simmering it for a while. [Recommended way to eat] It's not tungling, so it's perfect for drinking. You can also mix it with juice, amazake, yuzu tea, or shochu. It is often compared to black vinegar, but while black vinegar is suitable for dark dishes, millet vinegar is suitable for light dishes. It enhances the taste of ingredients, such as pickled vegetables and fish. ☆ We recommend that you keep the leftovers of pickled soup from pickles and other pickled dishes instead of throwing them away. When added to stewed dishes, the mellowness increases. In particular, it is nicknamed tomato sauce, and its richness and mellowness stand out. ☆ For sashimi, we recommend "Kibi vinegar: soy sauce = 1:1". You can eat it refreshingly and you won't have to worry about the fishy smell.