Dear Haijin, visitors and travelers,
Welcome at a new episode of our Haiku Kai this month we are into the classical kigo for spring and today we have a nice classical kigo, but first this.
As you all maybe remember ... several days ago I asked you to submit haiku or tanka for our new exclusive CDHK E-book "furu ike ya" (old pond) themed frogs using that famous haiku by Basho "frogpond" for your inspiration. I am happy to see how many haiku and tanka I have been send by a lot of you. I even got haiku from participants from the past and from new participants ... so I am really glad that this new CDHK E-book is showing progress. If you love to have your "frog-haiku" or "frog-tanka" published in this new and exclusive CDHK E-book than you can still submit your haiku or tanka until April 23rd at 10 PM (CET). Please send your haiku or tanka to our e-mail-address firstname.lastname@example.org write "frog-haiku" in the subject line. I am looking forward to all of your beautiful submissions. Maybe you know someone around you who is new at haiku or tanka and maybe they want to participate too ... feel free to ask others to participate in this exclusive CDHK E-book.
|Cover "furu ike ya" (Old Pond) (image ©)|
Sake ... let me tell you a little bit more about sake:
The earliest reference to the use of alcohol in Japan is recorded in the Book of Wei in the Records of the Three Kingdoms. This 3rd-century Chinese text speaks of the Japanese drinking and dancing. Alcoholic beverages are mentioned several times in the Kojiki, Japan's first written history, which was compiled in 712. The probable origin of true sake (which is made from rice, water, and kōji mold (Aspergillus oryzae)is placed in the Nara period (710–794). In the Heian period, sake was used for religious ceremonies, court festivals, and drinking games. Sake production was a government monopoly for a long time, but in the 10th century, temples and shrines began to brew sake, and they became the main centers of production for the next 500 years. The Tamon-in Diary, written by abbots of Tamon-in (temple) from 1478 to 1618, records many details of brewing in the temple. The diary shows that pasteurization and the process of adding ingredients to the main fermentation mash in three stages were established practices by that time..
|Sake (traditional brew)|
|Traditional Sake set|
drinking sake with my haiku friends
under cherry blossoms
is this a classical haiku? I think so ... look for yourself, even the first and third line can be interchanged. And that spiritual meaning? Well I think that's very clear in this one.