One hundred and eight bells, representing the number of worldly passions, stand in a row at Taishakuten Temple. Each bell, when struck with a wish in mind, produces a unique sound that echoes quietly throughout the temple grounds and seems to penetrate deep into the heart. It is said that by communicating your wishes to Taishakuten, the deity of this temple, and his messenger, the monkey, your wishes will come true. After doing this, I felt a sense of empowerment inside of me, as if I had been given some kind of special power.

The town of Kameoka is prone to the "Tamba fog" in the early morning due to its basin-like topography. As the night slowly gave way to dawn, a magnificent sea of clouds appeared and enveloped the entire town. Faced with the overwhelming grandeur of nature that made me feel small, and with the help of the divine morning light, I experienced a refreshing sense of mental reset.

The delicate Koto Waterfall flows like the strings of a koto (Japanese harp). Although the 43-meter-tall waterfall does not have a large volume of water, it is filled with a quiet and gentle coolness that seems to embrace and purify one's heart. It was A BASE where I could find the power to refresh and reset my mind when I needed it.

Tamba Wine was born from a passionate desire to create wines that complement Kyoto's culinary culture. It was a luxurious moment to taste the exquisite wines, imbued with the passion and soul of the winemakers, under the clear blue sky during a winery tour. It was A BASE where even wine beginners could immerse themselves in a feeling of happiness.

The old wooden school building of the former Shitsumi Elementary School is filled with memories and has a nostalgic Showa-era charm. The scenery somehow links to my own memories, making me remember my past self. Savoring the handmade pizza in the former science room and surrounded by countless picture books that captivate children, I felt as if I had encountered my long-forgotten past self.

"Heshiko" is a preserved food that is the specialty of the Kyotango region, made by salting mackerel and then pickling it in rice bran for a long time. While heshiko can be incredibly salty when eaten as is, the staff's top recommendation is to enjoy it with plain rice or as ochazuke (rice with tea), which I savored with delight. I enjoyed sipping sake and nibbling on modern heshiko chips while gazing at the night sky from the hotel window.

In addition to black beans, Kyotamba's specialty, another famous local product is the "Daikoku Hon Shimeji" mushroom. As the saying goes, "Fragrant like matsutake, flavorful like shimeji," these mushrooms are not only visually impressive, but also boast a satisfying taste and texture.As I savored these exquisite dishes unique to this area, I found myself reflecting on the distinctive climate that allows these ingredients to grow so deliciously. It was a blissful moment to indulge in the unparalleled flavors of dishes that can only be found here.