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The elegant and subtle aromas in Sake are often lost once wasabi, pickled ginger, and vinegar are thrown into the mix. The answer here is Champagne. Soybeans, specifically miso, which is a fermented bean paste, and Champagne seem like an odd match, but the pairing is almost mysteriously magical. Perhaps it is the secondary fermentation of the Champagne, but the yeasty, brioche notes complement sushi and vinegared rice very well.

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