Pure NaCl and pure KCl are easily distinguished by taste. Salts with different mineral contents will have different taste characteristics. But that's really m

Pure NaCl and pure KCl are easily distinguished by taste. Salts with different mineral contents will have different taste characteristics. But that's really more for distinguishing pink Himalayan salt from Utah salt, or similar comparisons between other salt deposits from long-gone ancient seabeds. Fresh sea salt all comes from the same ocean, and salt dried from pools on Japanese shores will taste largely the same as salt from the California coast, or from France. But much like audiophiles, you will get people who will insist they can taste a difference, right up to the point where you do a double-blind comparison and prove that they can't.