Carbon filter single pack

Activated carbon rod for filtering water. Purifies the water and enhances the taste. The carbon rod lasts about 6 months.

History
It is believed that a form of Binchotan charcoal (sometimes called "white charcoal") was introduced to Japan by a monk and scholar named Kukai 1,200 years ago. However, it was not until the Edo period (17th century) that a man named Binchuya Chozaemon made it popular.

How does it work?
This type of filtration is done through a process similar to reverse osmosis. Binchotan carbon has an incredibly porous surface with tiny cavities in many directions. A single gram has a surface area of 500m² (equivalent to two tennis courts). The positive ions of contaminants in the water (such as chlorine) are attracted to the negative surface of the carbon where they bind. Conversely, the carbon releases its natural minerals such as calcium, potassium and magnesium into the water, which softens it and enhances the taste.