Kishu Binchotan Charcoal
Kishu Binchotan Charcoal Kishu Binchotan Charcoal

What is it?

Kishu Binchotan is a finely crafted traditional activated charcoal made from Holm Oak, a hardwood native to the Wakayama prefecture in Japan. Its production dates back to the Tokugawa period (1603 - 1868) and the methods to produce it have remained unchanged over the years. During a two-week period skilled artisans carbonize the charcoal by heating it to 1200 oC then quickly cool it, a process formally called ‘nerashi’. Nerashi creates billions of cavities that give Kishu Binchotan a negative ion charge that draws impurities and naturally enriches conventional tap water.

First Use

 _Rinse Kishu Binchotan under cool running water and gently brush to remove any remaining ash
_Submerge Kishu Binchotan in a pot of cold water and bring to a boil
_Boil for 10 minutes to fully sterilize and remove any remaining ash
_Carefully remove Kishu Binchotan and allow it to cool

_Fill bottle or carafe 3⁄4 full with tap water and gently insert cooled Kishu Binchotan
_Refrigerate for at least two hours before enjoying your fresh, filtered mineral water

Continued Use

 _Refill carafe or bottle with tap water as needed and store for at least two hours for optimal purification and enrichment (preferably overnight)
_To keep your Kishu Binchotan fully active and fresh we recommend boiling every week for five minutes to remove captured impurities
_When not in use store in a cool dry place and boil before reuse

Life Cycle

_Kishu Binchotan will remain active for 1 – 3 months of daily use
_When your Kishu Binchotan is no longer active it can be reused to deodorize your refrigerator or crush it into pieces and mix with potting soil to neutralize its pH


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