Sake

Note Profile

Prepared 5 perfumes

Drag to turn On Note Island

About

Two esters carry it. Isoamyl acetate gives banana and honeydew melon. Ethyl caproate gives ripe red apple, pear and pineapple. Together they are what the trade calls ginjo-ka. Under the fruit sits a real rose-floral layer from phenethyl alcohol, which BrewSake calls the base incense of sake. The alcohol itself reads sharp rather than warm.

Scent Profile

Sake smells fruity first, banana and honeydew melon over ripe red apple and pear. A sharp, boozy solvent edge runs alongside the fruit rather than any warm spirit note. A rose-like floral layer sits underneath, with a tropical pineapple touch at the edges. In aged versions a caramel, sweet note can show, and an earthy, mushroom-like note comes from the fermentation stage.

ScentWheel

Breadthbroad

EnvelopeTop · ~2h lasting

Family Fruity, Sweet & Gourmand, Floral

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

WorldSee it in Note Island

ScentArt

What is ScentArt?

Materials That Can Make This Note

Perfumers can build Sake from materials such as:

Ethyl caproate banana · pineapple · estery
Isoamyl acetate banana · pear · estery

Smell words come from published sources.

A given perfume with this note may use some of these, or something else.

Origin

Sake is brewed from polished rice, water, koji mould and yeast. It is not distilled, and it is about 15 to 16 percent alcohol. The aroma is made in fermentation, not by the rice. The compound most directly tied to the rice-and-koji stage is 1-octen-3-ol, which SAKETIMES and BrewSake both describe as mushroom-like, so the note is not a cereal smell. Aged sake, koshu, develops sotolon and turns towards maple syrup, caramel and burnt sugar.

Usage in Perfumery

19 Fragrantica placements and 9 Parfumo placements across 5 brands. Fragrantica files it under Beverages. No fragrance house publishes how it builds a sake accord, so the usage claim here is from placement counts and category, not from a formula.