Akiru Shrine is one of the oldest shrines in Japan. It is not known when it was constructed, but the earliest recorded mention dates back to the 8th year of the Gangyo era (884 AD). However, the shrine was reduced to ashes in the Great Fire of Itsukaichi in the 1st year of the Tenpo era (1830). Japanese-style shrines, unlike the majestic grandeur of Chinese temples, emphasize a more peaceful beauty. They focus on the harmony between gods and nature, the setting of buildings amids plants. There is a kind of intruguing and transcendent beauty where everything complements harmoniously.

I walked on the path paved with autumn leaves, the sunlight sporadically trickling through the dense branches of towering trees. Observing the moss-covered stone guardians of the shrine, I felt a profound sense of tranquility and serenity. At this moment, any worldly worries and hustle seemed to quiet down.

Coming out of Akiru Shrine, it took me only about a 10-minute drive to the nearby Kotokuji Temple.

Under the lingering glow of the setting sun, Kotokuji Temple is adorned with crimson leaves, bathed in hues of pink and gold, resembling clouds and fire.

Beneath the thousand-year-old gingko trees, the falling leaves were like snow, covering the ground in a blanket of golden yellow. Their beauty left me breathless.

The most fortunate encounter in life, is indeed to encounter it in the most beautiful moment. I didn't miss it. That's great~

For lunch the second day, I went to Sagohei, perhaps one of Japan's oldest eateries. Established in the 10th year of the Tensho era, it has a history of over four hundred years. Specializing in traditional local cuisine, it has remained prosperous and thriving to this day. Besides dedication and perseverance, the most important still is the skill and sincerity of the chefs.

This small bowl of hot pot udon contains over twenty different ingredients, with a passed-from-generation-to-generation secret broth that is fresh, refreshing, and endlessly flavorful. If you ever find yourself in Musashi Itsukaichi, don't miss out on this authentically delicious dish.

The Oyakodon and miso soup are also prepared with remarkable flavor. The sauce is rich and savory, the chicken is tender but not greasy, and the onions are perfectly cooked, offering just the right balance of spiciness when half-raw and melting and soft when half-cooked. The timing and temperature control are executed with great precision. The only thing that didn't quite appeal to me was the slightly sweeter taste of Japanese soy sauce, which didn't quite match my taste.

Apart from Sagohei, Icchoan is also a must-visit in Musashi Itsukaichi. This is not a nunnery, nor is it a restaurant or pub, but a century-old shop specializing in making tofu.

From fried or steamed, or stir-fried, or boiled, to the integration and evolution with modern dishes, have you tried tofu-made cookies, pudding, mousse, cakes, or doughnuts? Combinations like tofu with matcha, tofu with cheese, and tofu with ice cream further transformed my beliefs immediately.

Not far from Icchoan is the Chiyozuru Sake Brewery Museum, a small museum showcasing Chiyozuru sake, which is very famous in Musashi Itsukaichi.

There's a very small exhibition hall displaying some early Japanese sake-making equipment and tools. It's worth a visit when you have some free time.

I'm pretty intrigued by "Kondojozo". Kondojozo is one of Japan's most renowned soy sauce brands, and an established name with over a hundred years of history.

Here, the widest range of Japanese soy sauces is produced. If you go to any Japanese supermarket, you can see that this brand`s soy sauces take up almost half of the condiment section.

The variety of soy sauces in Japan is truly astounding. The different flavors and uses left me overwhelmed. I initially only wanted to buy a few bottles to take home, but faced with so many options, I was at a loss what to choose. There are rich, light, sweet, and savory varieties, each suitable for stir-frying, or mixing with vegetables, for boiling noodles, for stewing soups, for frying pork cutlets, and for sukiyaki.

With such dazzling colors, such astonishing beauty, it's like fireworks bursting in the night sky. There's such an enchanting allure that captivates the soul.

And all these wonders are gifts nature has given us. Besides marveling at them, all we need to do is silently enjoy them.

Listen attentively and engrave this beautiful moment deep within your heart.

Next to Ishibune Bridge is the famous Seoto-no-Yu Spa. Here, you can soak in the hot spring, take a rest, and enjoy a meal. It's the most comfortable retreat in Akigawa Valley.

Here, the outdoor foot bath is free for visitors to enjoy, but if you wish to have a full-body bath, you'll need to enter the visitor center.

Having enjoyed this hot spring experience, my journey in Japan comes to an end. The beauty of this trip lingers in my memory, unforgettable and cherished. If you're also keen to experience Japan's most beautiful autumn foliage season, now is the perfect time - seize the opportunity while the sun shines, while youth is still vibrant. Let's set off together!