Oh, the bulk of the tree is about 8 feet tall and six-seven feet across, though there is one errant shoot reaching for the stars at about ten foot. This is after 12 years in the ground.
Like you, mine took about 5 years to bear it's first fruit. Since then the yield has slowly increased on average, but there are wild swings the last few years, probably because I don't prune the thing; thus it has become biennial, or even triennial. With thorns like that, I only dare approach it during harvest time wearing thick leather gloves and coat, and four foot pruning shears to get at the fruit, and even then I get a few stabs right through the leather.
The Sudachi has nice lemon lime flavor, though it is not uniquely aromatic the way Yuzu is. To me, the best flavor occurs when picked green, just before the peel starts to change color. Typically late September at my location. I use it mainly for the juice, adding it to my apple-quince sauce, or to flavor fish. But, if allowed to ripen, the peel turns a very nice deep orange colot, and I add it to my Yuzu marmalade during years when the Yuzu crop is on the light side.