Nowadays, most vinegar is produced

Nowadays, most vinegar is produced by distillation following
the fermentation process, which results in the loss of many
characteristics of the fruit, including antioxidants and naturally
occurring aromas. Some of these losses are supplemented by the
use of artificial flavor additives. Few fruit vinegars are currently
traditionally fermented and acetified; only Korea and a few other
countries in southeastern Asia produce commercially available
persimmon vinegar on a small scale. Traditionally, persimmon is
alcoholically fermented and matured in jars to yield a final product
with at least 3% (w/v) acetic acid