Rice Cake

Note Profile

Prepared 1 perfume

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About

The soft milky sweetness of a steamed glutinous rice cake. Powdery and starchy rather than sugary, with a nutty edge from sesame or almond.

Scent Profile

Rice Cake smells softly sweet and milky, more starchy than sugary. A powdery, airy quality runs alongside it, like rice flour rather than a dry milled powder. A milky, creamy starch note carries the body, close to cool horchata. A faint, clean muskiness rounds off the note, with a light nutty trace of sesame or almond at the edge.

ScentWheel

Breadthmedium

EnvelopeHeart · ~5h lasting

Family Sweet & Gourmand, Floral

Read off the wheel, not a label applied to the note.

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ScentArt

What is ScentArt?

Origin

Rice cake is not a raw material. No supplier distils or extracts it, and no manufacturer publishes a datasheet for it. It is a composed gourmand accord that names a food: pounded or steamed glutinous rice, eaten as Japanese mochi, Korean tteok or Chinese niangao. Perfumers build it from steamed-rice and rice-milk facets, orris butter for the powder, soft lactones for the milk, and gentle musks for the texture. The one commercial fragrance found that is actually called Rice Cake, from the Korean house KST Scent, adds sesame and fig to the same base.

Usage in Perfumery

Used as a heart note in soft gourmands, where it supplies texture rather than sweetness. It sits under milk, vanilla and musk accords and gives them a starchy body that sugar cannot. It pairs with sesame, almond, fig and green tea in Korean and Japanese-inflected compositions. KST Scent places it in the heart of its own Rice Cake fragrance, between a steamed-rice top and an amber-musk base.