株式会社梅薫堂 was founded in 1850 (Kaei 3), and based in Awaji Island, Hyogo Prefecture, sells incense and incense sticks.

Incense sticks are closely related to Japanese culture, climate, and national character.
We value customer feedback and culture, and with the desire to be helpful, we make market proposals.
We challenge technological innovation to contribute to the development of fragrance culture, utilizing traditional techniques while developing products that focus on natural ingredients, health, and convenience.

The townscape of E is selected as one of the Ministry of the Environment's "100 Fragrance Landscapes."
"100 Fragrance Landscapes" is a designation of 100 locations with excellent fragrance environments, supporting regional efforts to preserve and create pleasant natural and cultural sources of fragrance.



Incense making in Awaji Island has been ongoing for over 170 years.


"Incense making in Awaji City" and "100 Fragrance Landscapes."
After World War II ended, when American occupation soldiers visited E in Awaji City (formerly Ichinomiya Town E), they reportedly asked passersby:
"Is something happening in town today?"
Passersby responded, "Why do you ask if something is happening?"
Then, the soldier said, "No, I smell incense all over the town, and I wondered if there was a funeral for some important person."
There is an episode that says so.

In E, Awaji City, many incense factories line up, and the scent of incense drifts as a part of daily life, surprising visitors who feel the entire town is filled with the aroma of incense.

About 70% of the national incense production and the incense making tradition that has continued since the Kaei era (over 170 years ago) are still deeply rooted in the lives of one in four residents of E, Awaji City.
Such "incense making in Awaji City" was certified as one of the Ministry of the Environment's "100 Fragrance Landscapes" in 2001.

As one of the oldest manufacturers that started making incense in E, Awaji City, our company, Ume Kundo, hopes to continue helping preserve rich fragrances, their natural and cultural sources, and daily life for the future.



A gaze that looks at the tradition and future of fragrance.


Various aspects of the Obon festival.
Obon is originally an abbreviation; the full name is "Urabon-e."
It is said to originate from the Sanskrit word "Uranban," meaning "to hang upside down."
This is derived from a story about the disciple of Buddha, Maudgalyayana, who sought to save his deceased mother.

Once, Maudgalyayana learned that his mother was being punished and hung upside down in the Gaki (hungry ghost) realm, and he asked Buddha how to save her.
Buddha replied, "Offer food to the monks who finish their training on July 15."
"With that merit, you can save your mother."
"With that merit, you can save your mother."
Today, Obon generally refers to the period from July 13 to 16 or August 13 to 16.

(However, in some regions, the "Old Obon" is held around July 15 according to the lunar calendar.)
Generally, the Obon holiday is from August 13 to 16, called "Tsukure Obon."
Also, it is customary to perform "Bon Odori" during Obon, which is said to originate from Maudgalyayana dancing joyfully after saving his mother.
Various aspects of Higan.



Various aspects of the Higan festival.
On Higan, the day when daytime and nighttime are of equal length, occurs twice a year in spring and autumn.
On Higan, families visit graves to remember the deceased and ancestors.

Temples also hold memorial services called "Higan-e" to honor ancestors.
Originally, "Higan" is a Buddhist term referring to the world of enlightenment free from delusion, that is, the Pure Land.

In contrast, our current world is called "Shigan."
In Buddhist terminology, "Shigan" refers to the world of enlightenment, the Pure Land, free from delusion.
About offerings.



People sometimes ask, "What is Shinmotsu?"
"Shinmotsu" refers to items or gifts given to others.
"Shinmotsu" refers to items or gifts given to others.
So, what is the difference between "Gōtōhin" (gift items) and "Shinmotsu?"
So, what is the difference between "Gōtōhin" (gift items) and "Shinmotsu?"
The character "Shin" in "Shinmotsu" means "to give" or "to present," and while "Gōtōhin" does not specify the recipient, "Shinmotsu" is generally a gift for a superior or an offering.
"Superior" refers to someone higher in age or status, such as a boss or senior, but it also includes ancestors, the deceased, or their bereaved families.
"Shinmotsu" usually involves a "Noshi" (a decorative paper strip) or "Noshi-gami" (a ceremonial wrapping paper with a "Noshi" attached), which are affixed to the top or front.

The type of "Noshi-gami" varies depending on the occasion, such as celebrations, condolences, or return gifts.
Incense manufacturing (by handcraft artisans).
(1) Fragrance blending and powder kneading.



Incense manufacturing (by handcraft artisans).


(2) Bonyuki (cutting into pieces).
"Neridama" is pressed into a long, thin shape using a 玉押し機 (a shaping machine).



(3) Itamuki (placing on a board).
It is arranged closely on a flat board called "Banita."



(4) Drying.
After being placed in a drying chamber, it is naturally dried.



Agarwood (Jinkō).
After being placed in a drying chamber, it is naturally dried.



Ambergris (Jinkō).
Resin produced over many years within the wood, buried in soil or water, solidifies and emits a distinctive fragrance, becoming a fragrant wood.
White Sandalwood (Byakudan).

A broadleaf evergreen tree of the Santalaceae family distributed from the Malay Archipelago to India.



The wood itself emits a sweet fragrance, also called "Sendan."
A broadleaf evergreen tree of the Santalaceae family distributed from the Malay Archipelago to India.
The wood itself emits a sweet fragrance, also called "Sendan."
Clove (Chōji). 68 Clove (Chōji) is the dried flower bud of the tree Cinnamomum verum, a member of the Lauraceae family.

White Sandalwood (Byakudan) is a rare and valuable fragrant wood, increasingly in demand due to its scarcity caused by natural disasters and rising demand, approaching the value of agarwood.



It is called "Chōji" because of its nail-like shape.
Originally, it is believed to be native to the Moluccas in Indonesia.
Currently, Indonesia and East Africa are major production areas.
For those who cook, it might be more familiar to call it "clove" rather than "Chōji."
It is often used as a spice in meat dishes, curry, soups, and sauces.

For those who cook, it might be more familiar to call it "clove" rather than "Chōji."
It is often used as a spice in meat dishes, curry, soups, and sauces.
It features a strong, sweet aroma and a sharp, spicy taste on the tongue.



Cinnamon (Keihi).
It may be more familiar to call it "cinnamon" rather than "Keihi."

The fresh, refreshing scent of Chinese herbal medicine like Kudzu root (Kakkonto) is characteristic of cinnamon.
The refreshing scent of Chinese herbal medicine like Kudzu root (Kakkonto) is characteristic of cinnamon.
- Lightly fragrant, cherry blossom-scented incense.

- Incense crafted by scent artisans based on natural fragrances.
Shrink wrap.
Shrink wrap.
100% domestically produced in Awaji Island, Hyogo Prefecture.
100% domestically produced in Awaji Island, Hyogo Prefecture.
- Main ingredients of incense: Talcum powder, activated charcoal, natural rose oil, natural sage oil, natural hay oil, dye.

- Content weight: about 100g, smoke amount: low, incense length: about 13.5cm, burning time: about 25 minutes, product dimensions and weight: 89x32x150mm, 165g.
- Main ingredients of incense: Talcum powder, activated charcoal, natural rose oil, natural sage oil, natural hay oil, dye.
- Content weight: about 100g, smoke amount: low, incense length: about 13.5cm, burning time: about 25 minutes, product dimensions and weight: 89x32x150mm, 165g.