Musashi

Nashi pear and yuzu open with bright, almost watery clarity—a citrus that tastes like cool air before violet and jasmine tea soften the edges. Pink pepper adds a subtle bite while green tea brings an herbal, slightly astringent calm. The base arrives quietly: vetiver and driftwood settle into something weathered and mineral, grounded by balsam fir's resinous bite and the earthy, woody warmth of cypriol oil. What emerges is dry, textured—less bright fruit than the memory of it, dust and salt and aged wood holding the skin long after the opening fades.