Unryuyama Shogenji (Rinzai sect Myoshinji school) is a temple whose immediate parents were targeted by Mr. Imagawa and hidden under the patronage of Mr. Matsuoka: Matsuoka Castle Twelfth Castle Owner Uemon high steward Sadamasa, brother: Bunshuku Mizuka reverend founding a temple: Ryotanji Temple (Ii Bodaiji) and Matsuoka temple with one’s family grave: Naotora, Naochika

行基菩薩-龍潭寺-静岡県浜松市北区引佐町井伊谷: Rinzai sect Myoshinji school, one’s family temple of the Ii family who became the japanese feudal lord of the Hikone domain during the Edo period. 井伊家御影堂は, 1742年の建立. 境内に井伊氏歴代の墓, 井伊谷三人衆の一人である近藤康用の墓などが現存. 小堀遠州翁作と伝える龍潭寺方丈裏庭園は池泉観賞式庭園で, 1936年に, 国指定名勝. 寺宝の金沢文庫本宋版錦繍万花谷三冊は, 国指定重要文化財, 紙本金地著色遊楽図六曲屏風は, 県指定文化財. The South Shinshu area is located at the southern gateway to the prefecture. This area, consisting of Iida City and Shimoina District, is blessed with a mild climate and magnificent nature overlooking the Southern Alps. Iida City is a beautiful castle town called Little Kyoto. The row of apple trees is popular with citizens and tourists. The Tenryu Gorge created by the flow of the Tenryu River is one of the most scenic spots in the beauty of the valley woven by strange rocks. In addition, there are abundant natural resources such as hot springs and valleys. It is also famous as a treasure trove of folk performing arts, such as Shinno’s Snow Festival, Oshika Kabuki, Toyama’s Shimotsuki Festival, and Imada Dolls（Imada Ningyo Theater: Iida City Intangible Cultural Property (designated November 14, 1990) : “Imada Doll” : Nagano Prefecture Selected Intangible Folk Cultural Property (Selected on February 11, 1963) : Location: Tatsue, Iida City）. In terms of industry, in addition to traditional local industries such as Mizuhiki, industries that make use of new cutting-edge technologies such as electrical machinery and precision are growing. It is also blessed with distinctive agricultural products that take advantage of the mild climate, such as pears, oysters, tea, and Japanese beef. In 1889, the six villages of Shimoichida, Ueichida, Yoshida, Izuhara, Oshimayama, and Ushiki at that time merged to form Ichida Village. On the other hand, in 1875, the five villages in Yamabuki and the three villages that were the predecessors of Oshima village merged to form Satomi Village, but in 1881 it was split into Yamabuki Village. It is said that Ichida Village and Yamabuki Village merged on July 1, 1957, and the town name was changed to Takamori Town from Mt. Hontakamori, which connects the two villages at the summit. Surrounded by the Central Alps and the Southern Alps, the Tenryu River runs between Shinshu and Ina Valley. Takamori Town is a terraced town on the west bank of the Tenryu River in the southern part of Ina Valley. Mt. Hontakamori (1,889.8 m), which leads to the Central Alps, rises to the west. Takamori Town gently creates an alluvial fan from this highest point to the east. The rise of the Alps creates a fault, and the excavation of the river eventually creates an alluvial fan. The alluvial fan is also cut by a new fault, becoming like a staircase. In addition, the unique terrain has been created over hundreds of thousands of years, with the river digging into it. The terrain of this terrace has nurtured beautiful and varied nature, and has also provided various benefits to people’s lives. To the east of the town, you can see the 3000 m peaks of the Southern Alps, such as Mt. Senjogatake, Mt. Shiomidake, and Mt. Akaishidake. This mountain range changes color in each season and not only delights the eyes, but also acts as a wall that blocks the space and creates a cohesive landscape (distant view). The terraced town surrounded by two mountain ranges is, so to speak, a large natural garden. The terrain of the town is 9.1 km east-west, 7.6 km north-south, 413-1,889 m above sea level, and 45.36 km2 in area. The town is the birthplace of the regional brand “Ichida Persimmon” that represents Nagano Prefecture. The astringent persimmons harvested in the fall are hung, and the original sweetness (sugar content) in the persimmons is restored by repeating the temperature difference between the morning mist coming from the Tenryu River and the warm winter climate brought about by the long sunshine hours that are one of the longest in Japan. It appears as crystals and is said to be white powdered. The history of its cultivation is said to be over 500 years. Dried persimmon is bite-sized and easy to eat, and its bright candy-colored flesh is covered with fine white powder, which is characterized by its chewy texture and elegant sweetness. At the same time as being a dried fruit with natural sweetness, it is also positioned as a high-class Japanese sweet. “Ichida Persimmon” will be harvested when the autumn leaves are in full bloom and the mountains and trees in the garden turn scarlet and persimmon. “Kaki noren; reputation”, which has been beautifully peeled by a farmer, adds even more beauty to the landscape of autumn leaves. In the latter half of the Edo period, there was a log called “Yakikaki” in Shimoichida Village (currently Takamori Town, Shimoina District) at that time, and as the name suggests, it was baked and sweetened. It is widely known that the “baked persimmon” is delicious even if it is dried and eaten, and in the Taisho era, the village’s attentive farmers started shipping it under the name of “Ichida persimmon”. After that, it gradually spread by grafting to the astringent persimmon, mainly along the Tenryu River coast. In 1952, Nagano Prefecture picked it up as a recommended item, and repeatedly selected excellent strains, designated excellent mother trees, and tested and researched dried persimmon processing technology, and became a nationally famous special product as part of fruit tree cultivation. A specialty product representing South Shinshu, which was registered under the Geographical Indications (GI) Protection System in 2016. Ichida persimmon is unique in its light-colored flesh, small and elegant appearance, chewy texture and elegant sweetness that spreads in the mouth. Ichida persimmon is registered in Nagano Prefecture’s first. GI is a system that registers the names of agricultural, forestry and fishery products that have characteristics linked to the production area together with quality standards, and protects them as a common property of the region. Registered name “Ichida persimmon” “ICHIDA GAKI” “ICHIDA KAKI” Range of production area Iijima-cho and Nakagawa Village registered producers’ group Minami Shinshu Agricultural Cooperative in Iida City, Shimoina District, Nagano Prefecture and Kamiina District, Nagano Prefecture Registration date: July 12, 2016. Acquisition of regional collective trademark: “Regional brand” (regional collective trademark) that refines local resources as a brand and strongly appeals the attractiveness and ability of the region to the outside of the region. In October 2006, “Ichida Kaki”, which was jointly applied by JA Minami Shinshu and Shimoina Garden Association, was certified as the first regional brand in the prefecture. It is well known that it is gaining popularity all over the country and is now being exported to overseas and Taiwan and attracting attention. Making Ichida persimmons from cultivation: Ichida persimmons have been used as a preserved food in winter since ancient times and have been eaten as a “tooth firming” for the New Year. Its cultivation and processing continues in the traditional way, but as its value and brand have been recognized in recent years, it has become necessary to supply consumers with better quality dried persimmons. In order to make high quality dried persimmons, it seems that it is most important to use good raw material persimmons as well as processing technology. And, in order to make good raw persimmons, cultivation management is indispensable from the end of the persimmon harvest to the next year’s harvest. In a garden where fertilization, pruning, fruit thinning, etc. are well managed, the sugar content increases and excellent fruits can be produced. On the other hand, tree persimmons that have been poorly managed and whose leaves and fruits have been damaged by pests do not seem to be delicious dried persimmons with low sugar content. In addition, when young persimmons with a green color remain and are processed, quality deterioration such as astringency remains is likely to occur. Management of appropriate fertilization, pruning, fruit thinning, etc. according to the tree vigor. Chemical control to prevent the outbreak of diseases and insects and to grow fruits in a healthy manner. And the harvest is not urgent, and the persimmons that have matured on the tree are processed. The efforts of these farmers are fortunate. Raw persimmons are harvested from early to mid-November. At this time, the persimmon farmer is in a busy season because the harvesting in the field and the peeling work at home are performed in parallel. The whole becomes dark orange and it seems to harvest well-ripened persimmons. Peel the persimmon and hang it on the goodwill, and use sulfur to finish the dried persimmon with a good color. It seems that a peeling machine will peel about 800 kg of persimmons a day. It takes 10 days or more for a farmer with a large amount of peeling, and the finish time of each goodwill is different, so check the weight of each persimmon goodwill in advance and use it as a guide for grated (remove the persimmon from the goodwill). Dry in the Greenhouse or on the second floor of the house for about a month. During the drying period, if there is a lot of humidity, mold is likely to occur, and if it is too dry, it will be difficult to remove the astringency. It is said that they will devise ways to maintain appropriate temperature and humidity by opening and closing windows and adjusting the interval of goodwill while watching the weather. The Iida and Shimoina districts are said to be “Ina Valley” between the Central Alps and the Southern Alps in the east and west, and the Tenryu River runs between them. From the Tenryu River, river fog occurs almost every morning from late autumn to winter. Winters in this area tend to be dry, but the fog that springs up from the Tenryu River and climbs the terraces becomes a natural “humidifier” that keeps the dried persimmons from drying out at once. It is said that it produces a sticky texture. The blessings of nature unique to this region bring us a blessing that we are grateful for. After drying until it weighs about 35% of the weight of the peeled persimmons, remove it from the goodwill and knead the persimmons while observing the degree of drying of each one. If there is a lot of water, dry it in the sun to adjust. Persimmon fir is an important work to push out the water in the center of the persimmon to make a soft dried persimmon without wrinkles and to produce fine powder. Currently, it is done with a drum type machine. Repeatedly laying down the persimmon fir three to four times, a dried persimmon covered with white powder (glucose) is completed. It is a work that requires delicate adjustments and demonstrates the experience of dried persimmon farmers. This is the special dried persimmon “Ichida persimmon”. Recently, due to food hygiene, the scenery of “Kakisudare”, which hangs persimmons on the eaves as in the past, can hardly be seen, but it is still one of the representative traditions of Takamori Town. There are many old cherry trees in Takamori Town. In the spring, you can see wonderful cherry blossoms all over the town, such as the cherry blossoms that are said to have been donated by Minamoto no Yoritomo in Oshimayama Ruriji Temple（Tendai sect）, the cherry blossoms of Takamori Minami Elementary School, and the cherry blossoms of Takamori Junior High School. Seinosuke IMAMURA (1849-1902) Founded Imamura Bank. He is a childhood name, Shukichi. Born in Izuhara Village, Ina District, Shinshu. His father, Kichiemon (second son). The house was a wealthy farmer for generations, but he fell into a difficult life due to his father’s generation, left the house at the age of 16 and went to Yokohama, but was taken back, and in 1867 he went to Yokohama again via Nagoya, a stall, a tobacco shop, Although he failed to do business many times, such as Sazae’s pot-yaki, Western-style liquor store, and tobacco shop, he made a fortune in the market world in Yokohama. He is also the founder of Kakumaru Securities. In 1870, he opened a money changer in Yokohama, later sold heavy cotton in Sakai-cho, and also served as a money changer and stock broker. In 1878 he helped establish the Tokyo Stock Exchange. From April 1883 to January 1886, he accompanied Munemitsu MUTSU to visit Europe and the United States. In 1887, he was a director of the Ryomo Railway, which was founded by Ukichi TAGUCHI and others. Since then, he has participated in railway projects nationwide such as Kyushu Railway, Kansai Railway, Sangu Railway, and Sanyo Railway, and was called the Railway King. 1888 Founded Imamura Bank (later Daiichi Bank). A person who is said to be a stranger in the business world. During the Industrial Revolution, which took place from the Sino-Japanese War to the Russo-Japanese War, he made a huge fortune in the railway business. He also serves as a consultant on the Tokyo Stock Exchange, a director of Sanyo Railway, and a director of the Imperial Hotel. He passed away at the age of 54. His friends included business people such as Eiichi Shibusawa, Genichiro Fukuchi, Kihachiro Okura, Zenjiro Yasuda, Takashi Masuda, Kaichiro Nezu, Yanosuke Iwasaki, Hikoichi Motoyama, Kyohei Magoshi, and Hikotaro Abe. Eiichi Shibusawa has established a stock exchange. His son, Shigezo Imamura, married Mrs. Toshiko, Tadazumi Nitta’s second daughter. He worked hard from a young age without losing poverty, was involved in the founding of the Tokyo Stock Exchange, the predecessor of the current Tokyo Stock Exchange, and established the Imamura Bank, which was regarded as a model bank in Japan. He is also involved in railway projects all over Japan and is known as the “King of Japanese Railways” and has contributed significantly to the development of Japanese transportation. He was involved with many politicians and business people in Japan at the dawn of the Meiji era, and can be said to be the person who created the structure of the business world at that time. In addition, Seinosuke cherished the village of Izuhara (now Takamori Town Izuhara) where he was born and raised, and his birthplace. One manifestation of this is the dedication of the banner flag that Munemitsu MUTSU voluntarily struck to Izuhayao Shrine. Izuhara Lion Dance Preservation Society: In April 1918, when the lion dance of Koyasu Shrine was invited and dedicated to the Izuhaya Shrine relocation festival, a ceremony to establish a new lion dance took place. It originated from the dedication to. Okame Odori A graceful lion dance with a fox dance. Although it has been suspended and revived several times in order to change the postwar society, it seems that it is difficult to pass it down due to the aging of skilled workers and the difficulty of successors. From ancient times, the persimmon blinds that were seen here and there in the fall have been regarded as one of the traditions of Ina Valley, but recently, with the modernization of agriculture, it seems that this tradition is becoming less common. At Tenryu Sangyo Co., Ltd., the harvest begins around October 20th, when autumn is deepening and the red-colored Ichida persimmons grow on the branches. Persimmons cultivated in a field of about 3 ha are taken from low altitudes, and the high ones are the last. If they are grown at the same altitude and in the same environment, the harvest and processing will be at the same time, and it will be very difficult to handle. Harvested persimmons are stripped from the right ones according to their maturity. 18 persimmons that have been peeled are hung by hand and dried in a room that is not exposed to direct sunlight. At the beginning of peeling, dry it to a high altitude, and then gradually dry it to the middle, lower and lower tiers. The drying period is about one month, and during this time, pay attention to the weather, open and close the windows while watching the state of the persimmon, and if it is raining or humid, use a dehumidifier or a fan to prevent mold from growing and it will be too dry. At times, cover it with cold sand so that it will not be exposed to the sun or wind, and finish it with the utmost care. According to the producers, it depends on the weather. If it rains a lot and the temperature is high, mold will start and it seems to be very careful. After being dried for a month, Ichida persimmons are carefully cut and then turned around with a machine to perform “persimmon fir” work. Turn it with a machine, wait 2-3 days, turn it again, and repeat this 3 times. When the surface dries, fructose comes out and a dried persimmon covered with white powder is completed. The flesh is a beautiful candy color and has a chewy texture like yokan. It has a sugar content of 65 to 70%, and the elegant sweetness of natural sugar is wonderful. HARA, the representative, has been working on product development for more than 20 years as a “mottainai project”, thinking that “persimmon skin”, ripe persimmons, and non-standard products produced in the manufacturing process of “Ichida persimmon” can be reused. More than 20 years ago, I focused my wisdom on the persimmon skin that appears a lot in the process of making “Ichida persimmon”, thinking that it was “mottainai”. We then propose to dry it into powder and use it as a raw material for confectionery such as red bean paste and karinto. We also noted that the nutritional value of persimmons is more abundant in the skin than in the fruit. In addition to sweets, the representative seems to be always thinking about what they can be used for, such as “Ichida noodles”, which is made by kneading powder into udon dough, and pasta, which is currently under development. The new product “Cider made from persimmon skin syrup” has a refreshing carbonic acid and a slight sweetness of persimmon. The persimmon skin is boiled down and squeezed, and although it takes time, it seems that he is satisfied with the finish. As the name suggests, “Noshi persimmon” is processed into Noshi Kaki while keeping the deliciousness of “Ichida persimmon”. If you put it in, you will notice that it goes well with unexpected ingredients. At Tenryu Sangyo Co., Ltd., we are particular about additive-free and coloring-free products, and value the original taste of the ingredients. “Dried fruits” using fruits from Nagano prefecture such as Ichida persimmon, pear, peach, apple, carrot, burdock, corn, tomato, sweet potato, , etc. We are confident in the taste and safety of “Vegetable senbei; Japanese cracker”. It contains only starch, a little sugar and salt, so if you dissolve it in hot water, you can use it for your child’s baby food. Ichida persimmons and processed vegetable products are sold directly by Tenryu Sangyo. Closed on Sundays and public holidays. It is open every day from November to the end of December.