Mochi
aka Mochilato, Gelato 47, Mochi Gelato, Mochi Lato, White Mochi
- Earthy (35% of reported flavors)
- Citrus (33% of reported flavors)
- Diesel (33% of reported flavors)
Mochi is Gelato #47. The number identifies the selection; the creamy fruit and sour mint explain why people remember it.
San Francisco’s Sherbinskis selected Mochi from the Sunset Sherbet × Thin Mint GSC cross behind the Gelato family. Its Japanese dessert namesake fits the sweet, creamy character, but there’s plenty happening beneath that first impression.
Tangy fruit gives way to vanilla, floral notes, and an earthy mint finish. That last bit has some bite. Dense green and purple buds carry orange-to-red pistils beneath a conspicuous trichome coat.
The breeder describes an uplifting, soothing high with room for creativity, a combination that has drawn musicians and artists to this cut. Physical relaxation can be substantial even when the ideas keep coming. Apparently, being mellow and being properly baked aren’t mutually exclusive.
Mochi is commonly described as a compact plant with tightly packed flowers and approximately nine to ten weeks of flowering. It can be cultivated indoors or outdoors, with purple coloration appearing in some selections as they mature.
Later seed offerings carry their own specifications. Blimburn lists eight to ten weeks and indoor yields of 500–600 g/m² for its Mochi Gelato release; those figures aren’t verified specifications for Sherbinskis’ original #47 selection.
