Kyungsun Bansi: less than desirable flavor
Thanks to Scott's mention in the thread "Asian persimmons that have stood the test of time in SE" I found a great article titled "Status of Oriental Persimmon Planting at Eastern Shore of Maryland" that was published in Pomona in 2006.
One thing that surprised me in that article was the author's note of KBS having "less than desirable flavor" and its relatively low score in the taste tests that had been conducted over the years. My impression from what others on this forum have said is that it was really a superior variety. The authors describe it as the most beautiful with shiny, unblemished skin, but they seemed to imply that the flavor wasn't sufficient to consider it sellable. However, they also said almost all of the varieties are pretty good when eaten at their optimum time.
Other interesting notes on the subject of flavor were the high marks given to 20th Century, Sheng, and Great Wall. I had the impression that Great Wall, in particular, wasn't thought of especially well with regards to taste.
The highest marks for taste were given to a variety named Pen. Does anyone grow Pen? Or has anyone tasted it? Its only shortcoming seems to be fruit size (at about 85% of Saijo/55% of KBS), but I could see compromising size for longevity/cold-hardiness, good vigor, unblemished fruit, and good tree size (which seems to offer advantages in my particular circumstances.)