Marinate pork tenderloin in 1/2 cup Takumi, at least 2 hours to overnight. Prepare grill for indirect-heat cooking over low heat. Combine ponzu sauce with 1/2 cup Takumi. Grill pork over low heat, turning it over and basting with ponzu mixture every 30 minutes, about 2 hours until meat is no longer pink in the center but still moist. When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl, toss with remaining sauce. Serve on French rolls with Asian slaw. To make Asian slaw, combine 1 package (about 6 cups) pre-cut cole slaw mixture, 3/4 cup shredded carrots, 1/2 cup rice vinegar, 1/2 cup soy sauce and 1 tablespoon sesame oil.