From Japanese bud research to your kitchen table

From Japanese bud research to the development of MAUNAWAI

The history of Pi technology does not begin in a water laboratory, but in a botanical research institute in Japan. Two scientists asked themselves a seemingly simple question: what happens inside a plant when a bud develops into a leaf or a flower? Are hormones involved in this process? And can these growth processes be understood?

The discovery

During their investigations, the researchers discovered something unexpected. Certain iron compounds – iron(II) and iron(III) salts in very low concentrations – were able to form a complex in combination with amino acids, which became active in the surrounding water. This water exhibited special properties: it remained fresh for longer, had a higher surface tension and visibly promoted plant growth.

The researchers called it Pi water – derived from the Greek word ‘Pi’ for ‘edge’. This is because the energy-rich substance they observed formed at the water’s interfaces – at the edges, where water meets other surfaces. This fine membrane layer, which all water forms at its interfaces, is visible to the naked eye: it is the surface tension that enables insects to walk on water.

From the laboratory to agriculture

The first practical applications yielded impressive results. When Pi-water was used in agriculture, significantly higher crop yields were observed. Plants irrigated with Pi-water showed stronger root growth, more vigorous shoots and greater vitality. Positive effects were also reported in livestock farming.

The researchers also observed that Pi-water had a higher surface tension and remained fresh for longer than ordinary water. It did not ‘go off’ as quickly and retained its taste for a longer period. This shelf life suggested that the water possessed a more stable internal structure – a property resulting from the interaction of the iron complexes with the water molecules.

However, at that stage, the scientists did not yet have a complete explanation for all the effects. The Pi water worked – but the underlying mechanisms were not yet fully understood. Consequently, the university’s basic research was not continued on the same scale.

The path to Europe

In 1996, two events occurred that gave Pi technology a new lease of life. In Japan, the son of the Japanese Emperor also spoke positively about Pi water. And in Germany, the Knoch family – the founders of MAUNAWAI – secured the rights to distribute and further develop Pi technology in Europe.

Maria Knoch, the founder of MAUNAWAI, had come across Pi water vitalisation during her personal search for a solution to her son Mathias’s atopic dermatitis. When she learnt about the technology, she knew immediately: this was the water she had been looking for. Since then – that is, for almost 30 years – she has dedicated herself to the further development of Pi filtration.

What MAUNAWAI has further developed

Japanese basic research provided the foundation. MAUNAWAI built on this and optimised the technology for everyday use. The key developments include:

Proprietary ceramic formulations: MAUNAWAI has developed a proprietary blend of 21 different mineral ceramics, which are fired in a complex process at over 1,000 degrees Celsius. These ceramics are exclusive to MAUNAWAI and are not available from other manufacturers.

Integration of precious shungite: The use of precious shungite, with its high fullerene content (95–98% carbon), as a filter layer was a MAUNAWAI innovation. The fullerenes develop catalytic properties in water and aid the purification process.

New infrared bio-ceramics: The specially developed tourmaline ceramic balls emit far-infrared radiation in the biologically relevant wavelength range of 5.6 to 1,000 micrometres. This radiation resonates with the water molecules and promotes the formation of smaller cluster structures.

Gravity principle: Whilst many filter systems rely on water pressure or electric pumps, MAUNAWAI has consistently relied on the principle of gravity – water flows through the filter layers by gravity, without external pressure.

Pi technology today

Today, MAUNAWAI’s Pi technology is the result of decades of research and development – from its Japanese discovery through European adaptation to in-house production. Each generation of filter cartridges brings improvements. The latest generation, produced at our own facility in Hungary, demonstrates a further improvement in water quality according to test reports.

But one thing has not changed since the beginning: the basic principle. We add nothing artificial to the water. We remove what does not belong there and create the conditions under which the water can regain its natural properties. Pi technology is not an invention in the traditional sense – it is a translation of nature into a technically reproducible system. And that is precisely what makes it so special: it is not tied to a specific location like a natural spring, but can be used wherever there is tap water.

Maria Knoch sums it up as follows: “My aim is for everyone who wants to drink good, natural water to be able to afford exactly that.” For almost 30 years, she has been working to make this aim a reality – with the Kini as an affordable entry-level option and the PiPrime as a premium solution for families.

What distinguishes Pi water from other ‘special’ waters

There are many terms on the market: energised water, informed water, revitalised water. Some of these concepts are based on measurable phenomena, others more on beliefs. Pi technology differs from them in one key respect: it relies on physical and chemical processes that are verifiable and measurable. Filtration using activated carbon is a recognised technology. Ion exchange via mineral ceramics is chemistry. The far-infrared radiation from tourmaline ceramics is physics. And the results are documented in independent laboratory tests – by the IIREC Institute and in the CE certification in accordance with EN 17093:2018.