Sake Perfume

"SAKE EAU DE PARFUM 1OZ features a luscious, velvety fragrance influenced by Japanese beauty rituals and is housed in a mini artisanal bottle. This sensual blend of luscious notes with subtle floral undertones was inspired by the exotic elements of Japanese bathing rituals. Geisha, known for their legendary beauty, used to soak in sake baths infused with peaches, persimmons, lotus, rose, and chrysanthemum."

Wait. What? What about the sake part? Shouldn't a sake perfume contain at least, er, some, sake?

Well, if not, than I shall make it at home, for nothing. Having recently, finally, pressed my batch of Italo-sake, I decided to I would distill some "essential sake oils". First step is to get some sheets of copper, good metal shears, and a hammer. Second, build a still. Then, try not to burn your house down.

Unsurprisingly, alcohol vapours are flammable, and getting a good seal on your still components is essential. As it turns out, I did not, but with careful monitoring, I was able to produce a couple of ounces of distillate. To this, I added a drop of kuromatsu essence (Pinus thunbergii), some vegetable glycerin, and some distilled water. That, my friends, is perfume. It has a mild sake and pine aroma. Since the black pine was a favorite of Japanese watercolorists, I shall call this Junmai Sumi-E.... no, no... I'll take recommendations.

Anyways... what's missing? Oh, yes, the mini artisanal bottle. Here you go.


<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GT_o-nt3m67J6gOeyRcrgsBANilin8VWl0T9Zx4gT-qr0UMYIZ19a1za0zAtCCgacWYrBtc7magopZNVzOBTGGO603ggTpIXobBduHAr4-bvCOcagOH7PDBuo9AS3MVy-ubnZLKYAbI/s400/SakePerfume___v1_8_-_Version_2.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;">"<i>SAKE EAU DE PARFUM 1OZ features a luscious, velvety fragrance influenced by Japanese beauty rituals and is housed in a mini artisanal bottle. This sensual blend of luscious notes with subtle floral undertones was inspired by the exotic elements of Japanese bathing rituals. Geisha, known for their legendary beauty, used to soak in sake baths infused with peaches, persimmons, lotus, rose, and chrysanthemum</i>."<br /><br />Wait. What? What about the sake part? Shouldn't a sake perfume contain at least, er, some, sake<span class="fullpost">?<br /><br />Well, if not, than I shall make it at home, for nothing. Having recently, finally, pressed my batch of Italo-sake, I decided to I would distill some "essential sake oils". First step is to get some sheets of copper, good metal shears, and a hammer. Second, build a still. Then, try not to burn your house down.<br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRArA_U-b-OK8jxL0RuM_Yj4giPx9iPWslOxtD8xdx27xe6rOwPDr0BpKYzfCz6mpvSzvHuMgsOp3XpSUYdvW79aowGH1ZG2SZhCcsNnq-KHG5BBm6zNOg7MvMRBgSEe_Leyy2W4zt4E/s400/IMG_0505.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;">Unsurprisingly, alcohol vapours are flammable, and getting a good seal on your still components is essential. As it turns out, I did not, but with careful monitoring, I was able to produce a couple of ounces of distillate. To this, I added a drop of <i>kuromatsu</i> essence (Pinus thunbergii), some vegetable glycerin, and some distilled water. That, my friends, is perfume. It has a mild sake and pine aroma. Since the black pine was a favorite of Japanese watercolorists, I shall call this Junmai Sumi-E.... no, no... I'll take recommendations.<br /><br />Anyways... what's missing? Oh, yes, the mini artisanal bottle. Here you go.<br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9BC0u86J0ER7DLSo9JaSbBQsnfbn43mj6l5eyhapRRSLwnPFbCA8JZa23NN1XXcQ3GyXML_o36nhthVmXcP5dULXwZ5ryZ4kyNs5YaZZ4gBlW6HNautlZLd8B2HXrclbQQxtf0Q_moU/s400/IMG_0529.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;"><br /></span>

Shizuku

The most recent batch of sake got away from me a bit. I had intended to both correct the previous mistakes (aging in dark bottles, first and foremost) and try a new wrinkle (brewing with arborio rice). And, I did. The arborio... eating grade, milling only about 90%. Was slow to ferment, and I learned that the depth of the mash is important - too much surface area and the yeast doesn't seem to like it. Will have to work on my vessel progression.

Nonetheless, the ferment did eventually get going, but, as it happened, I couldn't find the time to actually press the mash - this spent a whopping 65 days on the kasu. In the tank though, where it was nice and dark. Maybe not all would be lost, the last batch, apart from other faults, was too sweet, maybe this is how daikarakuchi is made?

Anyways, I finally got around to the joso, the pressing, this past weekend. I set up this shizuku rig and it seemed to work pretty well, only the cheesecloth is too porous - too much filtrate gets through, and too much splashing through when filling. Need to find a better material. And maybe brew more of my sake-beer (in the boxes). For next season. <img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkh99TMC60uJg2qDx5e0gfKJB6r_-QDQUpptJt9UQEkQniEp6aG5whvDpkG6A4BAONOLoOpad6R_arVwbwcytf-HjqN8P3Bnm2m_t4KRiNed-g7YZ2A6n6RVYSr1PaZcr6sO8CXlCyEY/s400/IMG_0489.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;">The most recent batch of sake got away from me a bit. I had intended to both correct the previous mistakes (aging in dark bottles, first and foremost) and try a new wrinkle (brewing with arborio rice). And, I did. The arborio... eating grade, milling only about 90%. Was slow to ferment, and I learned that the <i>depth</i> of the mash is important - too much surface area and the yeast doesn't seem to like it. Will have to work on my vessel progression<span class="fullpost">. <br /><br />Nonetheless, the ferment did eventually get going, but, as it happened, I couldn't find the time to actually press the mash - this spent a whopping 65 days on the <i>kasu</i>. In the tank though, where it was nice and dark. Maybe not all would be lost, the last batch, apart from other faults, was too sweet, maybe this is how <i>daikarakuchi</i> is made?<br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhAZ-sgPLcXiVJKhEuMiwC9q1bJIqwiQJJjAjqveRAutI1ewR6_ojyuJ8gDav8dbeUf1mJ27rpCSRm_k51rwPLZlFierwE4d3tnlQgS9b-9GLpbh1tOYzwwCf14nEaf3AoseYQIFDsNw/s400/IMG_0497.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 299px;">Anyways, I finally got around to the <i>joso</i>, the pressing, this past weekend. I set up this <i>shizuku</i> rig and it seemed to work pretty well, only the cheesecloth is too porous - too much filtrate gets through, and too much splashing through when filling. Need to find a better material. And maybe brew more of my sake-beer (in the boxes). For next season.</span>