Shionoha Hot Spring and Yamabato Yu

Shionoha hot spring emerges from the ground at around 500 liters per minute. The water appears clear but turns slightly murky yellow within hours due to its high iron content, which also stains surrounding rocks a rusty color. The spring's location has been recorded since the Heian period, though its original source was submerged when the Osako Dam reservoir was created in 1973. A local family dug down 150 meters to reach it and opened Yamabato Yu inn in 1977. The wooden baths have developed a mineralized ceramic-like crust from mineral deposits. The inn's upstairs restaurant serves wild game, river fish, and foraged mountain greens.