For my first post on the site, I decided to revisit some Japanese classics from Kunmeido.(Original post here)
Heian Koh is a green stick, a dark green, and it is square. It hearkens back to when the incense dough was rolled flat and cut into strips with a knife, giving the sticks a square rather than round shape. However, these are so perfectly exact that they are most likely extruded or machine-made square format.
Japanese aloeswood can come in a range from silent and bitter to sweet to engaging and even overbearing. This is sitting quietly in the sweet. The aloeswood coming across like hot spiced chocolate on a winter day. You can smell hints of cinnamon and nutmeg with this sweet, creamy aloeswood scent. While reviewing this at night, I have burned this morning, afternoon, evening, and even late nights when I can’t sleep. Every time it’s sweet and soothing and a relaxing burn.
Because it has a square format, it gives off a stronger scent and smoke than a regular Japanese stick; this is almost like burning two thinner sticks at once. Since I started collecting and burning Japanese incense, this has never left my collection. I happen to have a roll I bought for this review, but I compared it to a roll I bought back in 2015, and the scent has not changed, so it has remained stable for the time being, as has the price.
This comes across as one of the more elegant entries compared to others in the low-medium price range like Houshou, Shoryu-Koh, or Jinkoh Reiryo Koh. But it is also at the far top of that price range, showing the price of higher-quality ingredients and the difference quality can make in a similar recipe. Not to cast shade on the others, I feel that this has more refinement and a smoother, more chill atmosphere. However, the scents are very similar due to the similarity in the recipe. Only the ingredients here are far higher quality.
Compared to Heian Koh, Asuka is an entry into the top shelf where I would still consider Heian Koh mid-range for price/quality. What changes here is the gravitas of the aloeswood. This is no longer a charming young adult with new stories, this is a much more mature adult with a bitter edge, and there is a saltiness that takes up much more space while the spices take a back seat and really just support the scent of the wood.
This is the same base recipe as Heian-Koh with adjustments to the quality and amount of aloeswood. I’m guessing Heian-Koh had some sandalwood or similar to cut the aloeswood content to keep the price down. That is not happening here. This smells like a pretty good Viet Nam type of aloeswood smell, given the bitter, resiny, and sweet notes I get in the aloeswood scent range. I get the refined and higher quality spices added with some hints of things like cinnamon and camphor to cool down the smoke. This still has sweetness, but it isn’t anywhere near as sweet as Heian Koh. Overall, this is a grand top-shelf aloeswood entry. At some point, this will most likely be the pinnacle as the kyara version disappears.
These sticks reference Japanese history. Both the Asuka and Heian eras are marked as the colonization of the hunter-gatherer society of the Jomon people by the Yayoi/Chinese coming in with iron technology and new ideas like Buddhism and its incense practices. The name Heian-Koh is either a reminder of the era of the same name or a minor pun on the name of Kyoto during the Heian period: Heian-Kyo. However the name is meant to come across, both scents can be a beautiful companion.
One of the classic Chinese incense recipes I have encountered is “Samadhi.” I have been told that this mixture uses the same ingredients as many modern Japanese recipes, such as Reiryo-Koh. Asuka and Heian Koh are both refinements of the formula with only hints at the Reiryo Koh ingredient that I don’t list it in the reviews themselves, but rather the ‘afterscent’ or finish of the incense has that sort of maple syrup and buckwheat that I associate with reiryo-koh as an ingredient.
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