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1
Combine the daikon rounds and salt in a non-reactive container. Toss to coat evenly, then lay a flat plate or drop-lid directly on the surface and weight it down. Leave at cool room temperature for 2–3 days. The daikon is ready when it has shed a significant volume of liquid, feels noticeably firmer to the press, and has lost its raw, sharp edge.
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2
Drain the salted daikon thoroughly. Discard the expelled liquid. Pat the rounds dry. This is the stage on which the dish lives or dies: daikon insufficiently drained will dilute the second-stage brine, preventing the koji-saccharified sweetness and fermented character from penetrating the flesh — there is no correcting the fault once the brine pickling has begun.
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3
Combine the sake, mirin, sugar, sakekasu, and kombu in a bowl. Stir until the sugar is fully dissolved and the sake lees have broken down into a thick, pale, cohesive brine. The brine should smell of fermented rice — lightly alcoholic and faintly sweet.
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4
Pack the drained daikon rounds into a sterilised jar or container in close layers. Pour the brine over, pressing the daikon down so every surface is submerged or thoroughly coated. Seal and refrigerate for 3–5 days. The daikon is ready when the exterior is pure white and the interior has turned translucent, the flesh yields with a soft crunch under a gentle bite, and the flavour is sweet, lightly tangy, and carries a pronounced sake-like, fermented character.
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5
Remove each round from the brine and wipe away the sticky coating with a clean cloth or paper before slicing and serving. The brine is not served; it remains in the container. Refrigerate any remainder promptly to arrest further fermentation.