For many of you, this will likely be
your first encounter with the rare Aquilaria
Malaccensis variety of oud from Thailand. For Agar Aura, its
certainly the first Thai offering of this species of agarwood.
Part of our Japanese-inspired Jinkoh Series, the aim behind
crafting Rakoku Jinkoh
was more than just presenting our first ever Thai Malaccensis production.
Our mission was clear: capturing the
scent of Thai Rakoku (羅国) agarwood found in Japanese Rikkoku-Gomi sets
(read more here).
We used our wild-harvested tremendously
oil-rich wood from southern Thailand (see here)
for making this oil. Assessing the aroma of the raw material, it was
clear that the wood was perfect for capturing the archetypal scent
referenced in the Japanese texts.
Bitter-&-sweet in a 50:50 ratio, with a touch of warmed spices.
aroma of Rakoku agarwood is often likened to the scent of a samurai. A
dignified agarwoody bitterness is the salient feature, and that is
certainly the first thing you will experience when you first
apply Rakoku Jinkoh.
But sweetness is also a
and unmistakable trait of Rakoku wood, and with this oil as well you
it comes out and becomes more prominent as it develops on your skin. We
used not one but two different copper alloys at the pot level, to give
the oil the
multi-faceted sweetness needed to balance out the bold bitter oudiness.
We could have used the more readily-available Aquilaria Crassna
from Thailand, but it would have given completely different results.
The rugged oudiness would be gone, and the sweetness would be fruity
instead of the oudy sweetness
required for matching the Rikkoku-Gomi scent profile.
In short, it would have turned out to be just a glorified version of
the fruity Thai ouds you can acquire anywhere else.
Its similar to Pencerahan
in some ways - the species is the same, after all (and the very same
apparatus and extraction techniques were used). The bitterness
is oudy, the sweetness is oudy, and there's a touch of dried
mullberries and powdery sweetness in the drydown.
But here, you have oud from a different geography, from trees that were
nourished from a different soil and whose thirst was quenched by Thai
water. And that makes all the
difference. This may be of the Aquilaria
but its unlike any Malaccensis oud from Burma, Indonesia or
Malaysia you have tried before (and even more different when
compared to typical Thai Crassna
Here you have the mighty Rakoku scent in
all its glory, the pride of Thailand.
others are saying about this product:
Rakkoku has a beautiful
Oud bitterness up front which I love. That bitterness is persistent but
quite refined. I really like that as the oil sweetens the sweetness
does not displace the slightly bitter woodyness of the oud. The oil
lasts all day on my skin allowing me to delight in it hour after hour.
Rakkoku is bold yet refined and, in short, everything that I want an
oud to be.
The Yang Terang is very nice. But the Rakoku is exactly what I
was looking for... it really hits the mark in terms of what I like in
an oud oil.
I carried Rakoku Jinko today who is for me my first oil wild Thaï, pure
oudiness, basket of dried fruits surmounted by a few red berries, she
has a green side slightly ethereal piney, as if she had relatives near
on the Cambodia, but her oudiness is magnificent when I carried
him I had the impression to be in the boiler with the agarwood seeing
him sweating with all his oil and its smell, this oil forces the
Rakoku is very nice and again unlike any other Thai I smelled so far.
It's all about oudiness that indeed varied as it can be bitter or sweet
in a very good way (only sweetened oud and not caused by fruity feature
like it is often the case in many Thai oils, that is the way I prefer
them to be).
When I wore Creed Royal Oud simultaneously with Rakoku Jinkoh, the 3D
aura was great. The RJ really put the 'Royal' into the Royal Oud.
This oil I had mistakenly dismissed as short-lived... wrong! It
certainly outlasted Sumatora, and is still projecting very well after
solid 8 hours. Upon application, it marches at you with unmistakable
Thai spirit. There's tart fruit, similar to Granny Smith apples, that
reveals itself almost immediately. But within minutes you start to
notice a stoutness that isn't usually present in Thais; it's like
dipping a wood branch into small jar of resin. As the scent warms and
moves through its phases, the fruit recedes yielding more of the
resinous woods. Actually, the underpinnings of this oil are
surprisingly... Malay to my nose!