SHOYEIDO KYOTO SHOTO KNEADED INSENSE FOR SORADAKI, JAPANESE “Koh-Do” INCENSE CEREMONY
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).
Traditionally used for the Japanese Tea Ceremony, this ancient form of incense is blended, kneaded, and left to mature in earthenware jars for three to five years. Kneaded Incense is characterized by a sweet, creamy scent, it is not ignited by flame – rather, it is heated using charcoal or with a wood chip heater.
SHOTO, hand-made kneaded incense is adopted by the 16th Iemoto master Zabosai of The Urasenke Chado Tradition school.
10g with Japanese Hamaguri clam shells
Instruction of use:
1. Take off the lid and place ash into the incense censer.
2. Ignite the corner of a piece of charcoal by using a match or lighter. Place the charcoal on the proper position and wait until it becomes greyish-white in color.
3. When half of the charcoal has turned greyish-white, place the incense onto ash. For wood tips, use the one is approximately 5×2 mm wide.
Remove the lid while incense is burning. It will be extinguish owing to the deficiency of oxygen.