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 Kishu Binchotan will remain active for 1 – 3 months of daily use When your Kishu Binchotan is no longer active it can be reused to deodorize your refrigerator or crush it into pieces and mix with potting soil to neutralize its pH.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