After that was Kanmanji temple with was quite picturesque- lots of nice buildings, statues, trees, and cats. Supposedly there were also Seven Wonders at the Temple, I'm not sure if I saw them all.

Then we went to Mount Chokai, the second highest in the Tohoku Region, that is the northern region of Honshu- one the last to be thoroughly consolidated into the country and always considered rural. It was very beautiful, the weather was perfect a nice breeze and a cloudy sky. The view was wonderful, everything looked so small.
Gotta say I loved the little tiny windmills on a distant hill. I also like the very clear way the light reflected off of the Sea of Japan and showed how it rippled.
This is me and a group of my friends, there had been several pictures taken already and I didn't feel like being in anymore, but they wouldn't let me leave, so I just lay down.
We went to a local farm after the mountain, Tsuchida Farms which was very proud of its Jersey cows. I didn't see any cows but they did have two sheep on display. The farm was off on the hills where the windmills were, there was one very close in fact. I sat on the deck of the visitor area and ate delicious rich flavored ice cream, that was how it was described to us repeatedly by one of the trip leaders, it seems that most ice cream in japan is soft serve style, which is fine with me. There was a very lovely view from the farm, but sadly my camera's batteries had died at the shrine. All of the pictures I have inserted were taken from others, since mine are trapped on my camera.
The red farm buildings with the rusted tin roofs made me quite nostalgic for Grand Chenier.After the farm we went to a sake factory, Nobori Kura, which was built in 1902 and had very lovely buildings and a nice traditional garden in a courtyard that was visible from the entrance hall. This brewery has been designated Tangible Cultural Property by the government. I learned that they only brew sake when it is colder, usually from November to Febuary, and that the part that makes it ferment is some sort of mold that they grow on the rice, which they do in a cedar lined room filled with steam, and then bake it. After this rice koji is made it is mixed with water and rice in big vats where it is heated and turned into porridge. After sitting for at least three weeks it is put through a machine that presses the fluid out, which is then the bottled final product. The other left over is used to make pickles, pickles made out of a great number of different types of vegetables. I bought some sake, a lower priced bottle that was featured because it had won of awards. It is quite tasty, but I don't really know much about sake. I find myself wondering what the different between my bottle and the $150 bottle was flavor-wise, is it really ten times more delicious?
Well now I really should go do home work, since I slept through the rest of the weekend.


