Overview
Okutsu Onsen has a long history, said to have been established as a private therapeutic spa for Mori Tadamasa, the lord of the Tsuyama Domain, during the Edo period. To prevent commoners from using the bath when the lord was present, a "Kagiyu" (locked bath) system was implemented, and remnants of this name can still be found in the area.
The onsen town stretches along the Yoshii River, where the unique tradition of "ashibumi sentaku" (foot-washing) was once practiced to guard against attacks from bears and wolves. Today, this custom is performed for tourists, serving as a symbol of Okutsu Onsen and captivating many visitors. The harmony of nature and history creates a peaceful atmosphere.
Signature Spring Quality & Indications
The water at Okutsu Onsen is an alkaline "Simple Thermal Onsen" with a pH level exceeding 9.0. It is clear, colorless, and gentle on the skin, rich in metasilicic acid, a natural moisturizing component. Bathing in it helps remove old keratin, leaving the skin smooth, which is why it is known as a "Beauty Bath" or "Bleaching Bath."
- autonomic instability
- insomnia
- depression
- cuts
- peripheral circulatory disturbance
- sensitivity to cold
- dry skin
- reduced gastrointestinal function
Water Characteristics & Best Season
The hot spring water at Okutsu is kept at a lukewarm temperature of around 40°C (104°F), perfect for long, relaxing soaks. The onsen boasts an abundant flow, and many ryokans offer baths with free-flowing spring water (gensen kakenagashi). The silky, smooth texture of the water deeply soothes both mind and body.
While enjoyable year-round, the autumn season (late October to early November) is particularly spectacular, with the fiery foliage of Okutsu Valley. Visiting on Sundays and public holidays from March to early December, when the foot-washing demonstrations are held, is also highly recommended.
Access
Facilities with Analysis Reports
No facilities with registered analysis reports in this area yet.
Facilities Without Analysis Reports
Nearby Sightseeing & Local Cuisine
- Watching the Ashibumi Sentaku (Foot-Washing) demonstration
- Strolling through Okutsu Valley (especially in autumn)
- Shopping for local products at Michi-no-Eki "Okutsu Onsen"
- Otsuri Onsen (day-use hot spring facility)
- Former Kagamino Town Hall (National Registered Tangible Cultural Property)
- Salt-grilled Amago (red-spotted masu trout)
- Dishes and sweets made with Sakushu black soybeans
- Tsuyama Horumon Udon (in the Tsuyama area)
References
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