In the southern part of Amami Oshima and Kakeroma Island, where sugar cane naturally brewed vinegar "Kibi vinegar" has been popular for a long time, there is a custom of eating sashimi with millet vinegar soy sauce. The main ingredient of this product, "cane vinegar", is a vinegar made from sugar cane juice and is characterized by its unique flavor. Among the many cane vinegars, we have carefully selected Honjo soy sauce that goes well with Taikei Sugar's "true cane vinegar", which has been made in Kakeroma Island for a long time, and blended fish sauce from Nagasaki and Goto as a secret ingredient. The natural flavor brings out the taste of the ingredients, making it a higher-grade sashimi sauce. ●Recommendation 1: As it is In addition to sashimi, it goes well with natto and tofu. ●Recommendation 2: Dressing Add olive oil, sesame oil, or other oil of your choice to make an original dressing. ●Recommendation 3: Meat and fish sauce Toss grated radish and chopped onions for hamburgers and grilled fish. [About "red cane vinegar"] Kibi vinegar is a vinegar made by fermenting sugarcane juice, which has been used for a long time on Kakeroma Island, one of the Amami Islands. The Amami Islands, located in the southwest of Japan, are known for their rich subtropical natural environment and the healthy and long life expectancy of many people, which are registered as World Natural Heritage Sites. Among them, Kakeroma Island's "Taikei Sugar's 'True Cane Vinegar'" is made by adding water to the ground where the vinegar with high acidity is made, which is currently mainstream, and adjusting the acidity, but by storing water in a pot after brown sugar production and fermenting the concentrated and reduced brown sugar solution. In addition, it uses processing aids such as acetic acid bacteria and is characterized by a manufacturing method that is rare in Japan that utilizes the action of nature. The cane vinegar made in this way has a history of supporting people's lives not only as a seasoning, but also as a preservative and medicine substitute when there were no refrigerators or medicines. The taste is extremely mellow with little acidity, and when used in pickles and Japanese dishes, it brings out the taste of the ingredients. Even those who don't like vinegar can enjoy it without difficulty.