I've had mixed results with saaz. I used U.S. saaz from my LHBS in my chamomile cream ale and got some real nice spice notes, almost cinnamon-like, but when I used some Czech saaz in my first genmai blonde, I did not get any of that spicy character. I think that brewing with sweet potato (which I used in the chamomile ale but not in the genmai) helped bring out the spice character. Also worth noting is that I added the saaz at 15 minutes in the chamomile, whereas in the genmai I used them at three different additions. I think a 15 minute addition seems to be a sweet spot for them, on top of a neutral bittering hop like Magnum or Millenium or even something like Cascade.