World-Class Chefs and Sommeliers Acknowledge Authenticity: Hakubaku's 'Sobayu Made Oishii Soba Shiro & Kuro' Win W-Award at ITI Superior Taste Award!

Hakubaku Co., Ltd. (Head Office: Chuo City, Yamanashi Prefecture; President: Shigetoshi Nagasawa), a leading grain company advocating 'Staple Food Reform,' proudly announces that its 'Sobayu Made Oishii Soba Shiro' (Soba Delicious Even with the Cooking Water White) and 'Sobayu Made Oishii Soba Kuro' (Soba Delicious Even with the Cooking Water Black) have both received the 'Superior Taste Award' from the International Taste Institute (ITI), a global food and beverage evaluation organization headquartered in Belgium, for their excellent quality and taste.

'Shiro' achieved a total score of 90.4% and the highest rating of 'three stars,' while 'Kuro' received 'two stars,' marking a double award win for the series. In commemoration of this achievement, new product packaging featuring the 'award logo,' a testament to recognition by world-class food professionals, will be sequentially rolled out starting from the end of March 2026. Hakubaku will continue to deliver 'a genuine soba experience recognized worldwide' to households.

## About the Award-Winning Product 'Sobayu Made Oishii Soba'

Experience the essence of a soba restaurant.

This soba series offers the 'authentic feel' of a traditional soba restaurant at home, thanks to its salt-free formulation and carefully selected ingredients.

- **Commitment to Sobayu (Soba Cooking Water)**
- ① Salt-free: Enjoy the sobayu deliciously and safely.
- ② Richness: Thorough research was conducted on sobayu served at over 10 traditional soba restaurants in Tokyo. Based on this data, we achieved a richness comparable to that of established specialty shops.
- ③ Stone mill: A stone mill, effective for dissolving fine particles, is used to ensure delicious sobayu.

- **Commitment to Noodles**
- ① Manufacturing method: Our proprietary 'Jun-Nuki Ishiusu Hikigurumi Seihou' (pure hulled stone-milled entire buckwheat grain method) leaves the soba aroma intact. The ground buckwheat flour has various particle sizes, not uniform, resulting in smooth and fragrant soba.
- ② Water: The 'water of life' for noodle making, sourced from the Shinshu Kiso Ontake mountain range, is used. Soft water with low mineral content is utilized to bring out the inherent aroma and sweetness of the soba.

- **Skilled Techniques from 'Kishina,' Soba Workshop at 1200m Altitude**

The production of this series is handled by Hakubaku's group company, 'Kishina Co., Ltd.'

To create the best soba, Kishina seeks the optimal environment, establishing its production base in Shinshu Kiso Ontake Plateau.

Amidst the clear air and pure water of Kiso Ontake Plateau, the drastic temperature differences between morning and evening, and the cool mist that deepens the flavor, combined with the belief in 'machine-made noodles surpassing handmade ones,' skilled artisans meticulously select raw materials. Through dedicated research, development, and techniques that prioritize texture, they produce high-quality dried noodles.

## 'Sobayu Made Oishii Soba Shiro' ★★★ Three Stars Award (Highest Award)

A luxurious soba milled with the fragrant pericarp portion along with the buckwheat groats.

It achieves both the elegant whiteness characteristic of Sarashina soba and the strong, inherent aroma of buckwheat.

Despite being finely cut, it offers a firm chewiness and elasticity.

【Judges' Evaluation Comments】
- The very clear, bright color stands out, and with each bite, the rich sweetness inherent in the buckwheat grains spreads.
- The harmonious taste of sweetness, saltiness, and umami is further enhanced by a subtly smoky aroma.
- It has an exceptionally good texture, with elasticity and firm chewiness, allowing enjoyment of the noodle quality until the very end.
- The appearance and high quality are exceptional, evidenced by the firm chewiness maintained throughout and the strong, rich flavor inherent to soba.

## 'Sobayu Made Oishii Soba Kuro' ★★ Two Stars Award

By milling the hull portion of the buckwheat into flour, the strong and aromatic flavor inherent to soba is maximized. By daringly mixing three types of noodles of different thicknesses in a 'random cut' style, it offers the bite of handmade soba, making it a highly satisfying Yabu Soba.

【Judges' Evaluation Comments】
- The noodle structure and size are superb, with exquisite thickness and no breakage. It has an authentic, handmade soba-like finish.
- The flavor is predominantly rich with the inherent aroma and umami of soba, with a balance of sweetness and saltiness, and a subtle lingering aroma.
- The smooth and elastic mouthfeel further enhances the dining experience. The noodles are not too soft, offering a firm and pleasant chewiness.
- Overall, it is a highly complete product that harmonizes firm soba with authentic umami and the rich, inherent aroma of buckwheat.

## About the 'ITI (International Taste Institute)'

ITI (International Taste Institute) is a leading global taste evaluation organization headquartered in Brussels, Belgium, that judges and certifies the 'taste' of food and beverages worldwide.

The jury comprises over 200 'food professionals' selected from more than 20 countries, including chefs from Michelin-starred restaurants and top sommeliers from various national sommelier associations. For evaluation, a 'blind test' method is strictly enforced, where product brand names, packaging, and manufacturer names are completely concealed. Elements such as appearance, aroma, taste, and texture are analyzed objectively and rigorously without any preconceptions.

Through this judging process, the highest rank of 'three stars,' awarded only to products with an overall score exceeding 90%, is recognized internationally as a highly trusted testament to 'exceptionally superior taste' affirmed by the world's leading professionals.

- ITI (International Taste Institute) Official Website: [https://www.taste-institute.com/ja/jury](https://www.taste-institute.com/ja/jury)