And "moromi vinegar" in Okinawa prefecture uses as its ingredient the sakekasu of "awamori" (strong Okinawa liquor) which includes lots of citric acids and is produced by acetic-fermenting this.
なお、沖縄の「もろみ酢」はクエン酸を多く含む泡盛の酒粕を原料に使用し、これを酢酸発酵して製造している。