2018∙03∙07 | ISSEY MIYAKE PARFUMS

L'EAU D'ISSEY PURE NECTAR DE PARFUM

L'EAU D'ISSEY PURE NECTAR DE PARFUM

This spring, L'EAU D'ISSEY PURE NECTAR DE PARFUM, a nectar fragrance, will be added to the L'EAU D'ISSEY PURE series. Each drop contains the purest floral fragrance, evoking an image of the blooming petals that make up each flower.

 

It will be released throughout Japan on Wednesday, March 14th.

L'EAU D'ISSEY PURE NECTAR DE PARFUM

L'EAU D'ISSEY PURE NECTAR DE PARFUM

A fragrance combining rich nectar with light aquatic notes. The top note interweaves crisp pear juice with honey for a delicate fragrance. The middle note has a rich, blooming rose fragrance with a depth like never before. In the base note, smooth sandalwood blends with ambergris and cashmeran which evoke an image of waves, sand and sea scents on skin. (Eau de Parfum, 30mL / 50mL / 90mL)

PERFUMER

Dominique Ropion

Born in Paris, France. From a young age, possessed an outstanding sense of smell and familiarity with the culture of perfumes through his mother and grandfather who worked in the perfume industry, building a unique world view through his olfactory sense. After obtaining his bachelor's degree, he learned chemical refining at the Roure company with a view to becoming an engineer, but having been admitted at the perfumer training school of that company in Grasse in the south of France, he followed the path of the perfumer. In the early 1980s, at the age of 27, a creation of his became a big hit and launched his fame as a star perfumer. In a career spanning more than 30 years, has worked on close to 100 perfumes, won the 2008 International Perfume Award, and be inducted into the French Order of Arts and Letters. His expert choice of effective scents and materials led to “NUIT D'ISSEY,” released in 2014, and “L'EAU D'ISSEY PURE,” released in 2016.

 

Fanny Bal

Fanny Bal was born in Lyon, France. After studying chemistry at a technical junior college, Bal decided to take a more creative path, and gained a degree from ISIPCA, a college for perfumers. She studied for her Master's course under Dominique Ropion, and became Ropion's official apprentice after graduating. Bal is also a gourmand, thanks to her upbringing in the gourmet city of Lyon. Her fragrance ideas have also been adopted in the patisserie world. They are used in vetiver and mandarin macarons, and the mindblowing flavors have won awards. This third fragrance in the L'EAU D'ISSEY PURE family is made by Bal's mentor Dominique Ropion, and Bal's trademark gourmand aromas are bringing a new style to the series.

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