This website has a ton of useful info. You can look up Suruga, Tam Kam, and Gwang Yang; these are non-astringent as well. The Suruga (from what I have read) is the sweetest but requires a long growing season, zone 8 or warmer. Tam Kam and Gwang Yang are allegedly the more cold hardy non-astringent persimmons. I have no personal experience with these.
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I have Tam Kam ripening this year as a non astringent and I think it is really good. The only comparison I have though is a store bought Fuyu. The homegrown Tam Kam is much better IMO. One good thing about the Tam Kam is that my grafted trees produced fruit in two years. I had four trees and 3 out of those four fruited this year after being grafted in 2018. Of those three they all ripened in sequence and not all at the same time. One tree still has its fruit, has been through several frost and at least one hard freeze and the fruit looks great and still getting ripe. I could eat them all now but letting them hang on the tree.
My astringent is Eureka that is really good and very productive tree. It has produced between 150 and 200 fruits this year on its fifth year since being planted and third year producing fruit. I start drying these when still hard and easy to slice and astringency disappears with drying. I use a dehydrator.
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Best non astringent is probably location dependent. I’ve had good luck with Fuyu, Tam Kam, Ichi Ki Kei Here in Dallas. Bad luck w Chocolate & Giant Fuyu. I’m not sure about Suruga yet, 1st season they were still ripening at first frost.
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I think I need another persimmon tree or two. I do like my fuyu but more would be better. 
I am confused about grafting. any recommendations? Is the same rootstock used for japanese/american/astringent, non-astringent and hybrids? can you graft an astringment and non-astringent onto the same rootstock? If you are grafting another cultivan onto an already grafter persimmon… then the first cultivan becomes an interstem for the 2nd. How does that work?
Seems like I am reading that grafted bear earlier? I have only done apple and pear grafting. Is persimmon graft about the same difficulty level?
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I graft everything onto D. virginiana which is American persimmon. Some people use Lotus and I checked with my state’s agricultural recommendations. I can’t speak to the interstem question. I’ve had good luck with persimmons and I’ve only been grafting them three years. I makes sure to wait until the temperatures are right (70’s - 80’s daytime and close to 60’s at night) and be sure to watch closely for rootstock suckers and keep them rubbed off.
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On one tree we have have Tamopan and Chocolate grafted onto a seedling of a store bought Fuyu. On another tree Giant Fuyu purchased from a nursery is the main portion of the tree with branches of Jiro and Chocolate added later. So yes it is possible to graft the different types of Asian persimmons to each other. Even though the Chocolate produces a lot of male flowers, it seems to be a poor pollinator so many of the other cultivars remain seedless. We have other young trees but cant recall the cultivar combinations at the moment. Success rate for grafting persimmon has been lower than stone fruit but with persistence it all works out in the end.
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Katy and Dan… thank you. Encouraging and good information! I have only grafted apples and pears so persimmons might be a bit of a learning curve for me. Think I will try grafter onto the Fuyu I have and get a couple of rootstock.
Thanks,
Mary
Thanks Zen!
This is mine. I didn’t have Vodka handy, so I used rubbing alcohol. I guess the process will finish quicker 
I love Fuyu. I have 3: Matsumoto Fuyu for early season, Fuyu for mid season and Hana Fuyu for late season. I am adding more cultivars. They are very easy to grow. Almost no pests, tasty fruits, beautiful trees. What else can you ask for!
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I would NOT use rubbing alcohol !
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Any concerns with it?
Toxic , not for consumption
I see. Thanks! That is indeed an issue. I will replace it with wine then. Hope it is strong enough to make it work.
I read from another post that the fruit may have alcohol taste after this process. I will try the apple approach as well. See how it goes.
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Got any seeds to sell, perchance?
What about coffee cake? I was looking at it myself. Anyone have one to report?
Sorry, I didn’t keep any
I am looking at chocolate myself. Any chance I could get you to break down when it is astringent or not? Is the taste that much different to make it worth getting? I have been putting off buying it in fear of contaminating the others with seeds.
This has been my first year of production from the chocolate persimmon so with such a small sample size, I am hesitant to make a final judgement. My preliminary evaluation is that it was quite good but not exceptional. My wife gives them points because the flesh is a bit less watery than a typical Hachiya. They also have an interesting appearance when arranged on a desert plate with other colors of persimmon. They dry well too.
I have not tried, but I don’t believe that you can eat these while they are still hard like you would with a Fuyu type.
I was wondering if the seeds would be bad but now that I have them, they don’t bother me at all. Some people claim that pollination improves ripening, but I haven’t substantiated this claim.
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Just one comment: Every giant fuyu I’ve had has been bland compared with fuyu. Two comments: My fuyu had seedless fruits until it started producing male flowers. That was after about 20 years. Now they’re all seedy. At about that time it also became an alternate-year bearer.
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Wow! Thank you so much for the information regarding taking out astringency. I have the same question. Does the fruit touch the alcohol?