I'll be perfectly honest... I know a bit about water, I understand it, I've fiddled with salt and acid additions over the years, and........
I'm not sure I can taste anything different as far as quality or perceptions of hops, malt, whatever else.
I've not run side-by-side comparison experiments to know for sure what all this water chemistry stuff is doing, but I am inclined to conclude....
Water chemistry probably just doesn't matter all that much, to the average person in real life. This is assuming you've get the basics down, like: you need to get rid of any chlorine, and you don't want to use terribly hard water, or water that tastes like iron or metal.
Not many people will agree with me... but their opinion doesn't matter. *I* agree with me. That's what matters.
In your specific case above, yeah, your sodium and alkalinity are disturbingly high. You'll want to dilute with distilled or RO water and adjust from there. Or, just start from distilled or RO. Or, just brew with it anyway, add some acid and/or dark roasted malts to counter the alkalinity, and hope for the best. It will probably turn out okay honestly no matter what you do with it IMO. It's not terrible water. I've seen far worse.