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.

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.

Contents:
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).

Caution:
Remove the lid while incense is burning. It will be extinguish owing to the deficiency of oxygen.