The Truth Beauty Company

 
  • Abode
  • Kishu Binchotan Charcoal by CRBN

Kishu Binchotan Charcoal by CRBN

from 18.95
CRBN-PUREWHITE_1024x1024.jpg
kishu3_1024x1024.jpg

Kishu Binchotan Charcoal by CRBN

from 18.95

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

[USE EXTREME CAUTION AS IT IS VERY HOT!]

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When your Kishu Binchotan is no longer active it can be reused to deodorize your refrigerator or crush it into pieces and mix with potting soil to neutralize its pH

More Info

Size:
Quantity:
Add To Cart

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

[USE EXTREME CAUTION AS IT IS VERY HOT!]

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

Directions:

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

[USE EXTREME CAUTION AS IT IS VERY HOT!]

_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

Ingredients:

Kishu binchotan charcoal