This is my vinegar plan, what I try to keep in the house:

Cider
White wine
Red wine
Dark malt
White malt (don't have this at the moment)
Balsamic
Chinese white rice vinegar
Chinese red rice vinegar (don't have this at the moment; I often use it to make dipping sauce, and I do have a red rice vinegar based dipping sauce)
Chinese black rice vinegar (Chinkiang/Zhenjiang vinegar, very nice stuff IMO)
Spirit vinegar (mostly for cleaning, sometimes for baking, soaking things, for milder pickles)

At the moment, there is a bottle of Japanese sushi vinegar (seasoned Japanese white rice vinegar), which seems a reasonable addition to the list, but I wouldn't call it a regular yet.