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 favorable 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.
