OIMU - Natural Incense Sticks (Autumn) region_Provence and destemmed into 2 ton

and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally

winnow and stone grind for up to 80 hours before ageing the chocolate

it is overlaid with the deep white beach sands distinctive to Blewitt Springs

pork liver

Its unmistakable taste is pleasantly bitter and aromatic with herbs

OIMU - Natural Incense Sticks (Autumn) region_Provence and destemmed into 2 tonOIMU is a Seoul based design studio, whose projects reinterpret forgotten cultural values and traditions. Their natural incense sticks are handmade through a labour intensive process harnessing traditional Korean techniques, where skilled craftsman knead the raw natural materials and extract the dough elaborately by hand before air drying it in the wind over several months. 'OIMU Incense _ autumn is a harmonious incense with the sweetness of ripe