Astier de Villatte
Awaji Incense
$75.00
Unit price perAwaji Incense by Astier de Villatte
Box of 125 sticks
Made in the Japanese island of Awaji, using ancestral traditions and techniques, its delicate smoke exhales a delicate scent of driftwood, resins, jasmine and immortelle. Legend has it that, one day, a trunk of Agar wood was washed onto the beach. The island dwellers burned it, and the smell was so intoxicating that they decided to offer it as a gift to the Emperor, and later on erect a sanctuary.
The best incense in the world is found on the island of Awaji, due to its favourable climate. For more than a thousand years it has been made here by the Koh-shis or Masters of Aromas, a tradition passed down from father to son. They alone perfectly master the four stages of production: the dosage of exclusively natural materials, precious woods, herbs, plants, vegetable resins, and perfume; the kneading of the dough, pressed and worked for a long time, then left to stand for two weeks to soak up the fragrance; the cutting of the dough, rolled into long, narrow ribbons, to the desired size; then drying in the west wind for three days before bundling the sticks.
Precautionary measures:
Light the end of the stick with a match, blow out the flame and leave to smoke. Plant the stick in an incense burner or a bowl of sand. Do not use in a flammable environment. Do not leave burning without supervision. Keep out of reach of children and animals.
Burning time 30 minutes each.
Made in Japan.
Awaji Incense
$75.00
Unit price perAwaji Incense by Astier de Villatte
Box of 125 sticks
Made in the Japanese island of Awaji, using ancestral traditions and techniques, its delicate smoke exhales a delicate scent of driftwood, resins, jasmine and immortelle. Legend has it that, one day, a trunk of Agar wood was washed onto the beach. The island dwellers burned it, and the smell was so intoxicating that they decided to offer it as a gift to the Emperor, and later on erect a sanctuary.
The best incense in the world is found on the island of Awaji, due to its favourable climate. For more than a thousand years it has been made here by the Koh-shis or Masters of Aromas, a tradition passed down from father to son. They alone perfectly master the four stages of production: the dosage of exclusively natural materials, precious woods, herbs, plants, vegetable resins, and perfume; the kneading of the dough, pressed and worked for a long time, then left to stand for two weeks to soak up the fragrance; the cutting of the dough, rolled into long, narrow ribbons, to the desired size; then drying in the west wind for three days before bundling the sticks.
Precautionary measures:
Light the end of the stick with a match, blow out the flame and leave to smoke. Plant the stick in an incense burner or a bowl of sand. Do not use in a flammable environment. Do not leave burning without supervision. Keep out of reach of children and animals.
Burning time 30 minutes each.
Made in Japan.
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