SHOYEIDO KYOTO KINOKA TRIAL SET FOR SORADAKI, JAPANESE “Koh-Do” INCENSE CEREMONY
Suitable for SORADAKI beginners.
Enjoy the difference and find the best incense for you.
Koh-Do is a Japanese incense ceremony which between Heian nobles. The enjoyment of elegant fragrance became a custom of daily life for the aristocracy. Literature of the Heian Period, such as “Makura-no-soushi” (The Pillow Book) and “Genji Monogatari” (The Tale of Genji), included many passages and references about Koh.
After 1192 when the political dominance was replaced from nobles to Samurai, Zen spirit fused Kodo into Chado (tea ceremony).
In-Koh(印香), Pressed Incense
In-koh, or “Pressed Incense,” is formed by filling fancifully shaped molds with a blended incense recipe. Shapes can include plum flowers, the moon, and more. This style of incense releases its fragrance when heated with charcoal.
KOBAI (Red plum blossoms), pressed incense is inspired and named by Japanese masterpiece The Tale of Genji. It replicated red plum blossoms and has also the scent of Japanese red plum blossoms.
Agarwood Chips – Clear and graceful
Sandalwood Chips – Slightly sweet and fresh
Kneaded Incense – Calm and lush
Pressed Incense – Soft with sandalwood
Instruction of use:
1. Ignite the corner of a piece of charcoal by using a match or lighter. Place the charcoal on the top of the ash and wait until it becomes greyish-white in color.
2. When half of the charcoal has turned greyish-white, cover it with a thin layer of ash. Use a three-legged burner specifically designed to hold hot ash.
For kneaded and pressed incense
3. Place incense near charcoal (heated part of ash).
For wood chips
Place wood chips directly over the heated part of the ash (it’s better to heat the wood chips by hot ash rather than burning them directly on the charcoal).
Remove the lid while incense is burning. It will be extinguish owing to the deficiency of oxygen.