Ever wondered why the tea, Wagashi (traditional Japanese confectioneries), alcoholic beverages, and tofu dishes in Kyoto taste so exquisite? Why is the Kifune Shrine dedicated to the worship of the water deity? The secret lies in the naturally excellent quality of groundwater in Kyoto, which enhances the flavor of dishes, brewing, and tea making immensely!
1.Willow Water
In Kyoto, every corner narrates a tale of history. “Willow Water” might seem like an ordinary roadside spring at first glance. However, a closer look reveals that the famed tea master, Sen no Rikyu, once used water from this well for tea preparation. Although we can’t taste the tea made by Rikyu, experiencing the water he used is within reach. Nestled inside a dye shop that opened its doors in the third year of the Meiji period, don’t hesitate to venture down the narrow path beside the shop to discover this well. The area, once inhabited by the noble Fujiwara clan during the Heian period, later housed the pioneers of the tea ceremony and other luminaries. The willow trees planted here to provide shade gave the Willow Water its name, and the neighborhood became known as Willow Water Town. You’ll find that the water from this well, featured in the Shin Heike Monogatari, is not only used for drinking but also serves as the water source for dyeing fabrics at the veteran dye shop. Having tasted it myself, I can vouch for its sweet, clear, and smooth texture. Feel free to bring a bottle to fill up for a nominal fee of 20 yen per liter. It’s an absolute steal!
2.Nashinoki Shrine’s ‘Somei’ – The Last Standing Renowned Spring of Kyoto
The quiet and upscale residential area to the east of the Kyoto Imperial Palace houses the Nashinoki Shrine, established in the 18th year of the Meiji period. Here lies ‘Somei’, the only remaining accessible spring of the three most famous springs in Kyoto. Diverted from the Kamo River, this pristine water source that once served the Imperial Palace dyeing chamber now continually flows and is a popular choice for high-end Ryotei (traditional Japanese restaurants) in the vicinity. A taste confirms its delicate flavor and purity, making its reputation as one of the three great springs well-deserved.
3.Exploring ‘Sei-sei’, the Revived Noteworthy Spring
One of the renowned three springs of Kyoto, ‘Sao Ushi Well’, was once used by the founding figures of the tea ceremony like Murata Juko and Sen no Rikyu. After being buried, the Wagashi shop ‘Kameya Yoshinaga’ at Shijo Horikawa claims to have rediscovered the same water source, resurrecting one of the three great springs under a different kanji but identical pronunciation, ‘Sei-sei’. You’ll find a stone monument marking ‘Sei-sei’ and a freely accessible water source outside the shop. The high-quality water used in the production of sweets at Kameya Yoshinaga is derived from here. Don’t miss out on experiencing the cool, refreshing, and clear water at the shop, which also offers a rich array of Wagashi, Yokan, and puddings that are a treat for the eyes and palate. You might also want to sit down and enjoy a cup of coffee accompanied by a sweet treat in the shop’s bright and elegant space.
4.Shimogoryo Shrine ‘Mikosui’
The not-so-famous Shimogoryo Shrine located at the southeast corner of the Imperial Palace has a fascinating tale to tell. In the 18th century, the presiding priest dreamt of a clear spring surfacing at this location, which later became a reality, known initially as ‘Responsive Water’. It once drew tens of thousands to collect water. The existing ‘Mikosui’ originates from the same source as the ‘Responsive Water’. This shrine, less crowded compared to others, allows for a peaceful stroll, with most visitors aiming to collect the ‘sacred water’. Locals often bring containers to fill up and take home. The soft and smooth tasting Mikosui has a rumored connection to the nearby Somei, suggesting a possible common source. It’s definitely worth a try!
5.Sugawara-in Tenmangu Shrine
Situated to the west of the Kyoto Imperial Palace and not far from the Marutamachi station, this shrine dedicated to the deity of learning, Sugawara no Michizane, stands at his birthplace. The shrine, unlike the Kitano Tenmangu, marks the spot where Sugawara was born over a thousand years ago, and where the water used for his first bath, termed the ‘birth bath water’, can be found. It’s believed that praying here brings about more potent blessings. After making an offering, feel free to collect water from the golden tap available, and maybe even try making coffee with it to note the distinct flavor it imparts.
6.‘Nishiki Water’ – The Secret of Chefs at the Nishiki Market
In the bustling Kawaramachi shopping district, within the grounds of Nishiki Tenmangu, lies the Nishiki water that springs from 30 meters below ground. Odorless, tasteless, and germ-free, this water maintains a constant temperature of 18 degrees Celsius year-round. Many stall owners and restaurants in the Nishiki market utilize this water. If you visit Kyoto during summer, a visit here to collect some water after paying respects at the shrine makes for an excellent break before continuing your journey. Having tasted it firsthand, I can confirm its cool and pure taste that signifies its high quality. Don’t forget to make a wish while here! The shrine offers uniquely shaped plum fruit omikuji, enhancing the whole experience.
I hope you enjoyed this journey through the top springs in Kyoto, a city that thrives on the rich history, culture, and traditions that these springs exemplify. Next time you visit, be sure to make a stop at these springs to immerse yourself fully in the Kyoto experience, complemented by a sip of the sweet and refreshing waters that are steeped in history and legend. If you are planning to take some water home, ensure to bring an empty bottle and a small amount of change for some of the springs. Experience the tantalizing taste of history, only at Kyoto!
Klook.com