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Never seen yuzushu around these parts. I stuck closer to the original concept and got Japanese Shirakiku brand bottled yuzu extract at our local Asian market. It tastes like a sour version of a ripe Mexican limon, somewhere between American limes and lemons in flavor, maybe like a ripened Key lime, maybe with a hint of grapefruit (but not too much). Fresh yuzu may be available in-season (mid-winter). I used Difford's proportions (2:1:1), including the agave and saline, and I like adding 1/4 oz mezcal for a smoky "Mexican" complexity touch and garnishing with a lemon twist (or yuzu twist, if you got it). This yield a distinctive, orange-free variant that will not be confused with a "lemon juice margarita."