The group of springs in the Tokaichiba and Natsugari is one of the “100 Exquisite and Well-conserved Waters of the Heisei Period” selected by the Ministry of the Environment. They are blessings of nature that pour forth from the foothills after rain and snow that fall on Mount Fuji slowly filters through the ground. The abundant water from the springs is a constant temperature of around arouond 12 to 13 degrees Celsius throughout the year and is used to cultivate mizukakena mustard greens and wasabi horseradish, winter specialties of Tokaichiba.
Eiju-in Temple, said to be founded in 800, is the site of one of the more than ten spring water ponds in the Tokaichiba and Natsugari Districts. Temple records contain a passage that says “the temple shall be given the honorific prefix Suigensan (literally, “fountainhead mountain”) as it is the source of abundant spring water, and it shall be given the name Eiju-in (literally, “long life temple”) with hopes that the blessed water will continue to pour forth perpetually.”