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If you have a large piece of ginger, break it into smaller round sections that are easier to slice (see the photo on the post). Trim off the small pointy bits around each piece of ginger if there are any.
Using the spine of your knife or a spoon, scrape off the thin skin of each piece of ginger (note 2), then place them in a bowl filled with water. Leave it for 15 minutes or so.
Slice each piece of ginger very thinly along the direction of the fibre (note 2). The thickness of the slices is preferably 0.5mm/ ⅙4" and no more than 1mm/ ⅓2" (note 3).
Put enough water to boil ginger slices in a pot. Add a pinch of salt and bring it to a boil.
Add ginger slices to the pot and boil for 1 minute.
Drain and let them cool.
Remove excess water from ginger slices, by pressing them hard between your palms (note 4). Put the ginger in an airtight container or a jar.
Put all the Amazu ingredients in a pot and heat it to dissolve sugar and salt. Turn the heat off just before it starts boiling (prolonged boiling will reduce the acidity taste from the amazu).
Add the hot amazu to the container with ginger. Hot amazu will make the spiciness of the ginger milder.
Let the pickled ginger cool, then place it in the fridge for a day before eating.