Is there a really difference of taste for each type of satsuma?
I recall reading a taste study, which found that Owari was equal to or better than any of the other Satsuma cultivars.
So no need to worry that you might be missing out on some obscure Satsuma cultivar you've never tasted.
Maturity of the tree probably makes a bigger factor than specific cultivar variety when it comes to flavor. The flavor peaks at between 7 to 12 years, and very slowly gradually continues to improve after that.