Rice Wine

Note Profile

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About

Cloudy fermented rice drink: milky and soft, with a light sour tang and a low alcohol lift over cooked-grain sweetness.

Scent Profile

Rice Wine smells milky and soft, closer to yogurt and fine rice powder than to a typical wine. A low, gentle alcohol lift runs underneath, more a hint of ferment than a strong boozy note. A light, tangy sourness balances a soft, cooked-grain sweetness. A toasted almond note opens it, and a fine, powdery rice dust runs through the whole thing.

ScentWheel

Breadthmedium

EnvelopeHeart · ~4h lasting

Family Sweet & Gourmand, Fruity

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ScentArt

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Origin

Rice wine is made by fermenting steamed rice with a starter culture. Korean makgeolli uses nuruk and stays cloudy and unfiltered at about 6 to 8 percent alcohol. Chinese huangjiu is aged and filtered. Every perfume found that carries this note is built on makgeolli specifically: Villa Erbatium's Rice Makgeolli and Elorea's Cloud Daze. There is no distilled or extracted rice wine material. Perfumers reconstruct it from almond, rice steam, yogurt and rice powder notes over musk and amber.

Usage in Perfumery

A heart note in milky gourmands, mostly in Korean houses. It does the job plain rice cannot, which is to add lift. Elorea's founder puts it plainly: fermentation 'adds dimension and lift' so the composition 'feels alive on the skin, rather than staying purely sweet'. It sits with almond, yogurt, rice powder, vanilla and soft musk, and Elorea also pairs it with cognac and jasmine sambac.