Founded around 1750 in the Tajima region (Fukushima Prefecture), the Naraya house initially operated as a sake brewery before dedicating itself to the artisanal production of soba from 1947 onwards.
Located in Minami-Aizu, a mountainous region situated between 600 and 1,000 metres above sea level, Naraya benefits from an ideal natural environment for growing buckwheat, nourished by pure snowmelt water.
True to tradition, the company rigorously selects its raw materials and has the buckwheat grains stone-ground just before production in order to preserve their full aromatic richness. The soba are then crafted by hand according to expertise passed down from generation to generation by the house's master artisans.
