We're hijacking the thread, i think, FF, but since it's your thread, it's ok! It's the same here, there is no ice to be bought or found and snack bars and restaurants have a little ice cube tray somewhere if you're lucky. I don't like ice in drinks, partly because it just waters them down, though i like them refrigerator cold. I think possibly they put more sugar and syrup in the american version also because the ice will water them down. In the states, if i get a drink, i feel cheated because you pay for a cup of ice and a couple of tbsp of drink.
Anyway, back to the thread, FF i never noticed things being less salty or more after refrigerating and reheating, but for sure they're usually more tasty - many dishes benefit from sitting for a while and i think the various flavor elements - onion, herbs, pepper, etc - release more flavor with time. Some dishes are only good fresh, but many do improve, like stews and soups. So how does this relate to your question? Maybe the added flavor that develops requires more salt? That's a long shot, i admit.