scent of melted chocolate
served in maroon cups
Kim M. Russell, 2017
Image found on crocus.co.uk
I have to admit that I have never heard of today’s classical kigo, ‘Akebia blossom’, so I was glad to have a little bit background.
Chèvrefeuille says that Akebia is a hardy climber with fragrant blooms and sweet purple fruit that is native to Japan, where it grows wild in the forest. In late spring, chocolate-scented pink blossoms bloom in clusters against delicate lacy foliage. In autumn, fat lavender fruit appear, which are incredibly sweet. Akebia thrives in dappled sun or full shade and isn’t fussy about soil, though it prefers even moisture. Evergreen in mild winters, it loses its leaves in cold climates, but the twining woody branches are handsome even when bare. He tells us that he has sought for examples of haiku in which this kigo is used, but couldn’t find any. Maybe we are the first to use it as a kigo.