So might not be so much more cold hardy than a good satsuma variety, keraji or changsha, ...
I believe it's probably a little more hardy than Satsuma, but less hardy than Changsha.
I can't really judge how it compares with Keraji, but from the plants I grew in separate years, it would seem to me Keraji might be a little bit more hardy.
Though I have never tasted it, supposedly the fruit quality is what you would expect from a cross between the two, with about equal traits from both. Actually fresh grown Yuzu off your own tree is not bad, I can even enjoy eating it, although it is a little insipid, not a huge amount of flavor in the inner flesh (most of the flavor is in the peel), it's a little dry, not much juice, and the amount of flesh is limited due to the inside being filled with numerous large sized seeds. (Some people don't see any edible value in Yuzu whatsoever, however)
I have tasted Changsha and would imagine that the fruit quality of Clem-Yuz is slightly better, from pictures of the inside of the fruit I've seen.
In my opinion, probably Clem-Yuz needs to be back-crossed with something else before it's really useful as a hardy hybrid. Otherwise, it's just an interesting curiosity that is only borderline a little more cold tolerant than normal citrus. Like if you live just on the edge of citrus growing territory where Satsuma can barely grow but doesn't do too well.