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Green tea, with its mildly earthy, umami laced taste, is Japan’s a priori match for sushi. But what else? In Japan, beer and sushi has become just as much of a natural; the combination of frothy, mildly bitter drafts and those wasabi-tinged pillows of pleasure can attack you like a naughty dream in the middle of the night. Stateside, however, we've started taking a less-traditional approach to Japanese cuisine and pairing sushi with wine. And why not? It makes perfect sense after all.

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