Combine ginger, water, and sugar in a small saucepan.

Simmer until sugar has dissolved to make ginger simple syrup.

Set aside to cool.

Peel cucumbers.

Cut half of one cucumber into thin slices for garnish.

Puree the remaining 1 1/2 cucumbers in a blender.

In a shaker, combine sake, pureed cucumber, ginger simple syrup, and lychee juice.

Shake well to combine.

Serve in ice-filled glasses.

Garnish with lychee fruit and cucumber slices.