Sake makes an exceptionally elegant marinade for tart fruit like rhubarb because its mild acidity and subtle sweetness temper sharpness without masking the fruit's character, unlike heavier syrups or spirits. The alcohol in sake penetrates the fruit's cell walls during marination, carrying dissolved sugar and aromatics — in this case ginger and gochugaru — deeper into the flesh than a simple sugar syrup would. A minimum of two hours is needed for meaningful flavor penetration, though overnight produces even better results. After marinating, the liquid is reduced to a syrup for drizzling, concentrating the sake's umami and the fruit's released juices into a glossy glaze. The technique works beautifully beyond rhubarb: try sake-marinated stone fruit, pineapple, or pear. When selecting sake for cooking, junmai (pure rice sake with no added alcohol) provides the cleanest, most rounded flavor. Avoid cooking sake sold in supermarkets, which often contains added salt.