Just as we saw in Akakabe, the surface of the island is mostly made up of relatively new layers of volcanic rock that have built up over time. There is a theory that, since the volcanic rock has holes all throughout it, rainwater is stored inside. This water then passes through the layers underground and is filtered, goes down as far as it can until the pressure from the surrounding ocean forces it to gush back up.

Amongst these springs is “Kawai-no-Jizō Spring,” which is said to have never dried up. Not once.

No matter how long a drought stretched, or even how heavy a typhoon struck the island, the water level has never changed. We have no way of tracing how the water gets here, but through its complex path, it makes its way to this truly miraculous spring.

Even when we came to visit, the local people were drawing water from this spring. “On such a small island, you feel safe knowing the water here will never dry up.” Without a hitch, the locals filled two, 4-liter plastic bottles with water to be used for shōchu liquor. The water itself is delicious and often used in cooking, drinking, steaming rice, and even for preparing coffee.

There is a small, red roofed building on the other side of the road that is part of a pilgrimage called “Odaishi Mairi.” As a service to the participants, they prepare udon using water drawn from “Kawai-no-Jizō Spring.”