Combine water and sugar in a saucepan and heat until the sugar dissolves completely to make a simple syrup. Let the syrup cool to room temperature.
2
Puree the peeled nashi pears in a blender until smooth. Add lemon juice, soy sauce, mirin, sake, and a pinch of salt to the pear puree and blend well.
3
Mix the cooled syrup into the pear mixture and stir until fully combined.
4
Pour the mixture into a shallow freezer-safe container. Freeze for about 2 hours, stirring every 30 minutes to break up ice crystals and achieve a smooth texture.
5
Once fully frozen and creamy, serve the sorbet garnished with a small drizzle of soy sauce or a sprinkle of toasted sesame seeds if desired.