Yazu is the classic Japanese citrus. It’s tart and fragrant and adds a nice refreshing sour/bitterness. Also try the relatives of Yuzu, Kobasu and Sudachi. Kobasu adds distinct notes of melon and mint. Sudachi adds notes of cumin, dill and white pepper. Try these in your rice lagers or kettle sours post fermentation for a nice added complexity.
– Brewmaster Jeremy Gross