Shoyeido Japanese Incense – Nature & Tradition Collection (22)
Shoyeido's Japanese incense collection Nature & Tradition brings centuries-old Kyoto craft into your home: each incense stick is made exclusively from natural ingredients — aromatic woods, spices, resin incense — with no bamboo core, so the smoke stays light and the experience stays honest.
Natural incense sticks: the four key references
Every blend in this collection combines between twenty and fifty natural ingredients. These four capture the heart of the Shoyeido approach:
Nokiba – Moss Garden: the warmest and most welcoming of the range, with benzoin, sandalwood and a hint of cinnamon. A reassuring first step into traditional Japanese incense.
Kyo-Nishiki – Kyoto Autumn Leaves: gentle spices, sandalwood and a balsamic, autumnal warmth. Ideal for meditation and everyday wellbeing rituals.
Hoyei-koh – Eternal Treasure: one of Shoyeido's oldest recipes, built around sandalwood, clove and cinnamon — grounded and genuinely traditional.
Haku-un – White Cloud: noble woods, clove and a lightly resinous base. The most contemplative incense in the collection, suited to quiet meditation.
How to use and burn these incense sticks
Place the incense stick in a heat-resistant holder, light the tip, let it catch for a few seconds, then gently blow out the flame. Burn time is usually between twenty and thirty minutes. These blends are crafted to be appreciated up close rather than to fill a room — keep some ventilation going and simply be present.
These Japanese incense sticks make a thoughtful gift for anyone who values a quiet, intentional moment in their day.
Our online shop will remain open during this exceptional closure, and orders can be placed as usual.
However, shipping will be paused from Wednesday, 2 September to Wednesday, 9 September 2026.
As Thursday, 10 September 2026 is a public holiday in Geneva, orders placed during the closure will be shipped from Friday, 11 September 2026, in the order in which they were received.
Thank you for your understanding.
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