I see a lot of discussion about culinary use of acid citruses in this forum. So, in Japan they eat a lot of sea food, so usage of acid citruses is popular.
So here is a list of japan acid citruses (or citruses used green unripe to use their acidity).
Citrus junos YuzuThe most expensive is 木頭系(きとう)Kitō-kei (kitō),
Yuzu kito, it has biggest fruit of standard yuzus.

Another famous selection is 早生種の「山根系」Yamane-kei やまねゆず(はやしげる)
Yamane yuzu (haya Shigeru)
The Yamane kei was selected in Mr. Yamane 's garden in Anan City.
Seedless yuzu is called 種なしの (多田錦(ただにしき))
Tada nishiki yuzuCitrus sphaerocarpa Hort.ex Tanaka Kabosu カボスImportant cultivars are:
〔通常品種〕「カボス大分1号」
Kabosu Ōita No.1
〔貯蔵品種〕「豊のミドリ」
Yutaka no Midori
Seedless cultivars:
〔種の少ない品種〕「香美の川」
Kami no kawa
「祖母の香」
Sobonokaori
Citrus acidoglobosa Matsuda sudachi マツダスダチCitrus sudachi Sudachi すだちImportant cultivars are:
徳島1号
Tokushima No. 1徳島3X1号
Tokushima 3 X 1 / seedless/ ニューすだち
本田系
Honda-kei sudachiMushi nukaku sudachi / seedless, thornless/
Yushi nukaku sudachi /seedless/
Genko ゲンコウ(元寇)
Citrus inflata Bushukan 仏手柑(ぶしゅかん)
Citrus oto Oto オートー
Citrus takuma sudachi ナオシチ Takuma-sudachi 直七(田熊スダチ) naoshichi
ハナユ Citrus hanaju
Citrus Hebesu ヘベス 別名 サンズ
Citrus depressa ShiikuwashaCitrus keraji Kabuchi
Citrus nagato yuzukichi Yuzukichi ゆずきち