| GUJO HACHIMAN IS located in a valley where three major fast running rivers, the Yoshida, Nagara, and the Kodara Rivers, all flowing from the surrounding mountains, meet. | ||
| The town is famous throughout Japan for its pristine running water and for maintaining traditional ecological practices that have kept the water running through the town exceptionally clean for centuries. Visitors from all over the country come to enjoy the pure mineral water that flows from every tap in town! The clean, fast running water also means good food and drink for residents and visitors alike as ayu (Japanese trout), soba and sake all depend on water for flavour. |
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| Yoshida River morning mist in Spring | ||
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Stroll through the streets of the town and you will find many traditional mizu fune - an ecologically friendly system of tiered wooden or stone basins with water flowing down from the top basin into the lower ones - where locals can be seen to stop and drink water from the spigot above the top basin, or wash fresh vegetables in the lower basin.
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| Mizu fune | ||
| Some residents can also be seen using the town's unique system of small waterways to wash household laundry and dishes following a very strict set of rules that set out what articles may be washed where - a local practice that has survived for centuries and ensures that all households have access to clean water. |  |
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| Laundry day! | ||
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Sogi Sui water spring is the site where fifteenth century poet Sogi and local feudal lord To Tsuneyori exchanged farewell poems when the poet returned to Kyoto after visiting Gujo Hachiman. The water spring and small shrine are recognized by the Japanese Ministry of Environment for both ecological and historical significance. | |
| So Gi Sui water spring | ||
| In spring, gentle pink cherry blossoms line the river banks. During the hot summer months, locals and visitors from all over Japan alike fish for delicious ayu (Japanese trout) a local delicacy; and local children jump from the town's main bridge into the river below in a time honoured rite of passage. Locals wash radish and turnip in the autumn to prepare pickles to be enjoyed in the coming winter months. And in winter, local indigo dyers use the river's cold, clean, fast running water to fix the colourful natural dyes. |  |
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| Yoshida River Spring view | ||