Why are Shinshu soba noodles so delicious?

It is no exaggeration to say that Nagano Prefecture is well known for its traditional food, "Shinshu soba," but why is it so delicious?
The temperature difference between day and night is large in Nagano Prefecture, and the well-drained mountain fields are ideal for growing soba. In addition, there is the deliciousness of the water.
Soba is made mainly from buckwheat flour and water, and after boiling, the soba is finished with plenty of crisp, cool water. Shinshu soba is a traditional food born from the climate of Nagano Prefecture.
There are many famous soba production areas, such as Togakushi, Sarashina, Ina, Iiyama, Mima, and Kaida, but Togakushi soba is the most widely known among them.
Togakushi soba is one of Japan's top three buckwheat noodles, along with Izumo soba from Shimane Prefecture and wanko soba from Iwate Prefecture, and is made from "Hikigurumi" buckwheat flour, which is ground without removing the sweet skin of the buckwheat, giving the soba a dark color. When soba is boiled and served in a colander, it is not drained but rolled up for easy eating.
Sarashina-soba uses only the center of the buckwheat seed, so it is characterized by its color, gloss, and aroma, as well as its smoothness.
Gyoja-soba," which is served with grilled miso and spicy daikon radish, is another example of the appeal of Shinshu soba, which can be enjoyed in many different ways within the prefecture.
When you come to Nagano Prefecture, be sure to enjoy the differences between regions and stores, and enjoy the delicious soba!