USUKI SENKO

據說大分縣的Kabosu柑橘，始於一位名叫Sogen的醫生，在江戶時代從京都帶回kabosu柑橘幼苗作為流行病的預防和藥用藥物。

應大分縣佛壇店山本鳳凰堂的委託，合香師岩佐一史完成了大分縣特產kabosu柑橘的熏香。

通過將kabosu與檀香等植物調和，柑橘類水果的香氣飄蕩在檀香的清甜清香中。

這款線香選用了大分縣特產的kabosu柑橘製成的香料，混合印度檀香研製而成。kabosu柑橘是柚子的近親，與濃郁的檀香相融合，散發出甜美清新的柑橘芳香，令人心曠神怡。

It is said that Kabosu citrus, a specialty of Oita Prefecture, originated from a doctor named Sogen who brought Kabosu citrus seedlings back from Kyoto during the Edo period as a preventive and medicinal treatment for infectious diseases. 

At the request of the Oita Prefecture Buddhist altar store Yamamoto Houou Dou, master perfumer Kazufumi Iwasa created a Kabosu citrus incense using the specialty fruit from Oita Prefecture. By blending Kabosu citrus with Indian sandalwood and other botanicals, the fragrance of citrus fruit blends naturally with the sweet and refreshing scent of sandalwood.

This incense is made using Kabosu citrus from Oita Prefecture as a fragrance, mixed with Indian sandalwood to create a unique and delightful scent. Kabosu citrus, a close relative of the yuzu, blends perfectly with the rich scent of sandalwood, creating a sweet and fresh citrus fragrance that is sure to lift your spirits.

內容量：約20g

香長度：約7.5cm

燃燒時間：約12分鐘