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Myōkō-Togakushi Renzan NP, Nagano
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Oku-no-Yu’s village-owned “Amakazari” spring is measured at 53.8°C. Pumps carry its water to both Amakazari-so and the separate woodland public bath—two bathing spots sharing one mountain source.
At Amakazari-so, Otari-grown buckwheat becomes soba kneaded, cooked, and served with dipping sauce made using water from the foot of Amakazari-yama. The mountain’s water flavors nearly every step.
Amakazari-so’s local sake connects the inn to Otari’s winter brewery workers, known as Otari Toji. “Amakazari-yama” is made with village-grown rice and mountain groundwater; an unfiltered batch is matured buried in snow.
Oku-no-Yu’s facility dates to June 1974. When it aged, it was relocated to its present site in 2009; today, beech woodland surrounds the mountain hot-spring area.
At Amakazari-so, spring brings wild mountain greens gathered nearby, while autumn brings fragrant mushrooms. The inn’s menu follows the same seasonal rhythm as the forest around Oku-no-Yu.
The woodland setting has local caretakers: innkeepers and hot-spring managers regularly clear undergrowth and clean the area, doing conservation work as well as welcoming visitors.
