Technical Production
First, I started by experimenting with dry ice evaporation. When the shiitake mushroom broth was evaporated with dry ice, it smelled of forest, while the kelp broth had the scent of the sea. Even the same aroma smells completely different from our usual perception of it because dry ice evaporates aromas at a lower temperature (-70 degrees C) than the atmosphere (+-20 degrees C). I understood then that ancient Japanese cuisine, in which both types of dashi are used in abundance, conceptually expresses the forest and the sea.
The next step was fragrance composition. The combustion temperature of incense is 800-1000 degrees Celsius, and it was extremely difficult to express this in liquid perfume because the evaporation mechanism is different and the temperature difference is large. As a result, I assembled the fragrance using mainly agarwood accords, sandalwood, patchouli and other fragrances used in burning incense. It was then adjusted for water-base fog liquid in order to use a lower fog machine (ADJ Miter Kool II ) to produce large quantities of smoke.
