Now that it's Spring, I've managed to get ahold of 2kg of field-grown hyuganatsu, rather than greenhouse-grown, which obviously makes a difference in terms of seediness — and the seeds are in some cases impressively large, very much like a pommelo. I am, honestly, blown away. The flavour is so much more intense and rich, and the rinds are just as nice to eat. I am glad that Dan Willey's project with CCPP has suggested that they introduce a source of hyuganatsu budwood, because wow.
If New Zealand Lemonade weren't already a thing, I'd suggest that the English name for it ought to be lemonade, because it is like nothing as much as a rich glass of American-style lemonade inside an easily peelable, smooth rind. The edibility of the rind, too, remains just delightful. While myself and my little squad of tasters enjoyed them better when peeled, we were quite happy to eat them with the rind. I thought and still think the albedo alone is best, and that it's more enjoyable separate from the ridiculously-juicy fruit. The juiciness reminds me of tachibana and sour mandarins like shekwasha; only in very few of them were the vesicles particularly noticeable, it's much more like the whole thing dissolves instantly into juice in one's mouth. (Which sounds awful. It isn't.)
I also got an absurd amount of very large amanatsu/natsudaidai, which are everything I'd hoped hassaku would be. Like a very juicy sweet orange, a little bit of texture, and a hint of spicy white grapefruit notes.
If you get a chance to try some Spring hyuganatsu, I cannot recommend it highly enough.