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My梅酒作り体験（日田市）
MY PLUM WINE MAKING EXPERIENCE / Hita City
My梅酒作り体験 （日田市）
日田市大山町は、古くから「梅の郷」として知られています。1961年、当時の農協組合長でもあった村長が掲げた「梅栗植えてハワイへ行こう！」というキャッチフレーズのもと、梅と栗の栽培が推進されました。この取り組みは、後に全国に広まった「一村一品運動」のモデルともなりました。
そんな歴史をもつ大山町の「梅酒蔵おおやま」では、自分だけの梅酒を仕込める「My梅酒作り体験」が人気です。地元産の新鮮な南高梅や鶯宿梅に、氷砂糖と好みの酒（ホワイトリカー・ブランデー）を組み合わせて作ります。完成した梅酒は、持ち帰って直射日光を避け冷暗所にて常温保存。1～2ヵ月ごとに味見をしながら、最低でも1年かけてゆっくり熟成させるのがおすすめです。その時間も、My梅酒作りの楽しみの一つです。
併設するショップ『梅酒蔵おおやま』では、さまざまな種類の梅酒の試飲ができるほか、地元大山町の農家が手がけた梅干しも多く販売されています。
MY PLUM WINE MAKING EXPERIENCE / Hita City
Oyama Town in Hita City, has long been known as the ‘Home of Plum Blossoms’. In 1961, the village mayor, also the head of Japan’s Agricultural Cooperatives at the time, promoted the planting of plum and chestnut trees under the slogan “Let’s go to Hawaii by planting plums and chestnuts!” This initiative served as a blueprint for the “One Village, One Product” movement that later spread nationwide.
At the ‘Plum Wine Storehouse Oyama’ in Oyama Town, which played a key role in the history of plum, the factory offers visitors a popular activity, entitled “My Plum Wine Making Experience”, where you can make your own plum wine (Umeshu). Visitors mix fresh, local Nanko-ume and Oshuku-ume plums with rock sugar icing sugar and their choice of liquor (white liquor or brandy) to create their own plum wine. It is recommended that the newly bottled plum wine is then taken home and stored at room temperature in a cool, dark place away from direct sunlight. The plum wine should be sampled every month or two but left to age gradually for at least a year before formally opening. This process of waiting is one of the pleasures of making your own plum wine (My Plum Wine).
At the factory shop, you can sample various types of plum wine, and a variety of locally sourced pickled plums which are also available for purchase.
