The relevance I think that my blog has is in putting out information from my experiences with a few ingredients, or styles (i.e. Saison).  I thought I'd tell of my experience with Sorachi Ace.

One time at Cask Fest... (No, really!) I thought I heard someone relevant say that the Elysian Beer (either Hubris IIPA or Prometheus IPA) had Sorachi Ace Hops in it.  I was wrong. (Imagine!?)  Both those biers are "3 C's" beers.  Chinook, Cascade, & Centennial.  The beer in my taster glass had great lemon zest and grapefruit zest aroma in it.  It was pungent.  I'm always looking for the perfect lemony hop to help finish a Saison with.  Thinking this was the hop I'd been searching for,  I purchased a pound of Sorachi Ace pellets from the usual hop peeps.  Ken, the barleywine, was the first beer I chose to use it in, however Ken was a mix of hop varieties and therefore not a pure understanding of the hop.  In Ken, the hop seems to produce an oily lemony character, but again, it's tied up with Citra and Cascade.  This flavor seems to emulate, oddly enough, tannin from new oak.

I made this single hop beer with Sorachi Ace.

Hibachi Extra Pale : 11 gallons

19#  Great Western 2-row
1#    GW Munich
.5#   GW C-40
Sorachi Ace hop pellets - 10.9% AA
1.5 oz @ 90 min ~ 32 IBUs
1 oz @ 10 min ~ 9 IBUs
2.5 oz @ KO
1 oz dry hop per each 5 gallon half for 4 days

Wyeast 1028 London & 1056 American Ale
Irish Moss & Wyeast Yeast Nutrient @ 20 minutes

Mashed @ 152.5 for 60 minutes @ 1.2 q/#
(I think it took longer to convert because of my high pH <5.6?>)

1.053 OG

I believe both yeasts finished @ 1.008.  That's a well attenuated 85% & 6% abv.  Well over what I had wanted, but the beer still tastes like it has enough body to support the amount of hop.  1056 is the winner for the right flavor on this one.  I haven't used it in a long time so it's kind of refreshing to remember how much that yeast pushes hops way out front in a beer.

Sorachi Ace in this bier: resinous, lemony, ripe lemon, "oily", grapefruit, some piney qualities, and has that character I call "green" which is probably just the same as saying resinous or oily.  This is in the aroma. On the palate it seems more piney and I think I'd personally prefer it more if had a little less pine.