Second course of the mochi flight, paired with rose. Sherry: "I'm making one with potato and bacon and a touch of bottarga to give a nice saltiness to it." Creamy potato and bacon were enriched with a small amount of cured bottarga for umami depth and salinity, designed to bridge to the rose's fresh fruit notes. The filling concept was well-considered; the shared problem of underdone mochi dough held the whole flight back regardless of individual filling quality.