Whisk together the miso paste with 1-2 tablespoons of warm water until smooth. Add the remaining dressing ingredients (grapeseed oil, sesame oil, soy sauce, rice wine vinegar, sake (if using), and fresh ginger) and mix well.
Prepare and chop the cucumbers and carrots and add to a large bowl with the shelled edamame.
Drizzle the prepared miso dressing over the cucumbers, carrots, and edamame and gently toss to combine.
Garnish with sesame seeds, if desired. Best served immediately.