Kishu Binchotan CharcoalCRBN
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.
_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
_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
_When your Kishu Binchotan is no longer active it can be reused to deodorize your refrigerator or crush it into pieces and mix with potting soil to neutralize its pH