The best incenses of Japan, the incenses of Awaji island
Awaji incense made by Japanese masters called "Koh-shi"
Awaji Island is the birthplace of Japanese scents. 70% of Japanese incense is made there.
Japanese incensewood was introduced to Japan around 595. At the start of Empress Suiko's reign, a piece of "jimi" (agarwood) wood washed up on a beach on Awaji Island. It was a large piece of tree trunk, it was put in a fireplace along with other pieces. Its intoxicating scent stunned those present to such an extent that it was offered to the Empress.
Shôtoku, the emperor's son who was looking for a fragrant tree to carve a Buddhist statue was enchanted, he sculpted it and installed it in the prayer hall.
In Nara, the imperial capital, its chief received congratulations from the prince with the recommendation in the future to revere this fragrant wood.
A Shinto shrine was created by the islanders. They called it "Kareki" the tree of death.
"For the Japanese, burning incense is an inseparable act of the celebration of the Buddha, the scent of incense purifies the heart and mind and ward off evil"
The particular climate of Awaji Island in particular the rather strong westerly wind called Nishi-kare is ideal for drying incense.
It was in 1850 that the manufacture of incense developed on the island and its reputation spread throughout Japan.
Awaji Island is located east of the Inland Sea in Japan. 40 km long from north to south and 20 km from east to west, it has about 150,000 inhabitants.
The city of Ichinomiya is famous for being the place where the first perfumes were born.
The manufacture of incense on the island of Awaji.
High quality natural ingredients are selected for the manufacture of incense: gums, natural resins from precious woods and floral substances are placed in vats and mixed with natural ingredients (dyes, water).
The temperature and humidity are controlled.
The result is a dough which will be divided into cylindrical blocks about 30 cm in diameter called "Neritama".
The "Neritama" are inserted in an extrusion machine to obtain the wire-shaped dough coming out of small holes called "Sugane" on the "Bonita" tray, and cut it with a wooden spatula.
The sticks are then meticulously cut and then placed on wooden panels.
They will be exposed to the west wind and will dry gently in natural air in rooms where the temperature and humidity are controlled by system of shutters allowing the passage of sufficient air and light for the proper development of the process. for 3 to 5 days. They will then be bundled together and carefully examined before packaging.
Discover them in the shop by clicking on the link below:
The masters of incense: the "koh-shi".
Their name "koh-shi" means "those who master aromas". They are the heirs of the legendary aroma of the island with more than a thousand years of tradition. They are the ones who carry out all of the incense manufacturing operations, from dosing to finishing.
The incenses of Awaji Island are of impeccable quality: the result of the combination of traditional manufacturing methods, rigorous quality control and the artisan pride of the Koh-shi. The accreditation of "Koh-shi" is subject to rigorous standards and all stages of manufacturing must be carried out within the island of Awaji itself.
The manufacturing respects environmental standards, animal protection laws (musk produced by male buckshot) and of course traditional techniques.
Since ancient times, certain energies have been considered to have a purifying power: light, flowers and perfumes. Fragrances have always been appreciated in all eras.
Even today, as in the past, they punctuate our daily life, they contribute to relaxation and calming of the mind for moments of happiness and fullness, at all times of the day.
Fragrances have always been appreciated in all eras. Even today, as in the past, they punctuate our daily life, they contribute to relaxation and calming of the mind for moments of happiness and fullness, at all times of the day.
Katanas-samurai.com imports directly from Awaji Island a range of incense awarded in 2013 by the Japanese Minister of Trade and Industry Award, "Bushiden" incense. "By devoting themselves entirely to incense, the 'Kohshi' are like the samurai of yesteryear." The "koh-shiont" creates this line of samurai incense. We have selected 4: 103 - 05 - 110 - 116. We also sell a sample with the 14 scents.
103: "Koh-shi" Yujiro (with smoke)
“It is said that the samurai burn incense to achieve full concentration before fighting. Deep fragrance of natural medicinal plants ”.
105: "Koh-shi" Shigeaki (with smoke)
“There are things that deserve to be defended even at the risk of one's own life. The samurai went to war clothed in the scent of loved ones. "
110: "koh-shi" Kenzaburo (with smoke)
"The woody scent of this incense calms the frenzy that led to the battle and restores tranquility to the soul."
116: "Koh-shi" Yasuhito (with smoke)
“This incense expressed the five flavors: -sweet, sour, spicy, salty, bitter- in a sweet and elegant scent”.