amika
perk up dry shampoo
- new
Dry shampoo to refresh hair between washes, with Rice Starch and Sea Buckthorn, provides fullness and texture.
This talc-free dry shampoo absorbs oil, reduces odor, and delivers an invisible finish, all while restoring “oomph.”
For all hair types.
- Infused with nutrient-rich sea buckthorn + natural rice starch (no talc!), Perk Up is the ultimate dry shampoo for a classic refresh between wash days.
- #1 prestige dry shampoo in the U.S.*
- 92% say Perk Up left hair smelling clean + refreshed.**
- Invisible finish: the talc-free formula leaves even dark hair without a trace of white residue.
- Absorbs oil + reduces odor: the usual aluminum starch has been replaced by rice starch, which helps absorb oil.
- Restores volume: brings flat hair back to life + delivers voluminous “oomph” without feeling gritty.
*Circana, U.S. Prestige Beauty Total Measured Market, Hair Product Sales for 5.3oz size, 12 months ending December 2023
**based on consumer testing of 53 participants.
Shake well. Hold 8 inches away and spray onto roots in a sweeping motion.
Wait 30 seconds.
Massage or brush through!
Our Clean Beauty concept is primarily defined by the ingredients you won't find in the products with the CLEAN icon:
BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), chemical sunscreens, EDTA, ethanolamines, ethoxylated ingredients (Ceteareth-20, emulsifying wax, PEGS, polysorbate-20, polysorbate-40, steareth-20, sulfates), formaldehyde, methylchloroisothiazolinone and methylisothiazolinone, methylcellulose or 2-methoxyethanol, nitro- and polycyclic musk, parabens, petrolatum and paraffin, phthalates, resorcinol, silicones, animal by-products (with the exception of lanolin and beeswax), toluene, triclosan and triclocarban.
With this icon you can see at a glance which products meet the standard of our CLEAN Guide.
Read more in the STUDIO about THE NICHE CLEAN GUIDE!
Dispose of contents/container in accordance with local/regional/national/international regulations.
Warning: Flammable aerosol.
