Pairing wine with yakiniku.
Beef and offal, grilled and dipped in soy-based sauce all point to Pinot Noir. The smokiness from charcoal suggests some oak in the wine. The sweetness from the mirin and added sugar argue for a fruit-forward wine. The saltiness can call for a thirst-slaker. Ergo, a vibrant, medium-bodied, barrel-aged New World Pinot. New Zealand and cooler regions of California and Australia do this style very well.