Okuaizuyamaimosoba

We freshly mill our buckwheat flour at our factory just before production to preserve its rich, vibrant flavor. We use the traditional “Hiki-gurumi” method, grinding the entire buckwheat grain.

We also use a specially selected wheat flour for binding, creating soba with a smooth texture and a satisfying, crisp bite.

Surrounded by mountains, Aizu is known for its heavy snowfall in winter. The pure, mineral-rich snowmelt water filtered through the mountains is essential to making delicious noodles.

Although we use modern machinery, the secret to our consistent quality lies in the skill and experience of our artisans. They carefully monitor every stage of production, using their trained eyes and techniques to maintain the same delicious flavor every time.