Picked this up at a local Asian Grocery, a new variety to me. According to a simple duck-duck-go, a variety related to the Fuji.

Very nice fine texture, still fairly firm to the tooth, though definitely fully cooked at 35 minutes. Delightful scent, even hints at cinnamon. 

Ok as a raw apple, but feel it may be better for baking. Texture a little grainy raw, felt finer baked. And the scent seemed to develop a little when baked. Would use in pie, will have to try in a turnover to see if the texture holds up against a flaky pastry.