Akoya Cultured Pearl

Originally cultivated in Japan, the finest Akoya cultured pearls are more perfectly round than most other pearls and highly lustrous with rich color, making them the most popular and classic of all pearls. They are produced in saltwater by the Japanese Akoya Oyster (Pinctada Fucata Martensii), the smallest pearl producer in the oyster family.

Best known for their deep luster and rich color, Akoya cultured pearls range in body color and overtone. Body color, referring to the basic color of the pearl, includes white, cream, green, silver, pink, and gold. Akoya overtones, or tints as seen in the central areas of the pearl under light, include rose (pink), green, silver, and blue. The most rare and valuable Akoya pearl color is white with rose overtones; a green overtone is considered less desirable in white colored pearls and its presence reduces value.

Depending on the size of the oyster and environmental conditions, Akoya pearl size varies between 2-10mm. Akoya cultured pearls over 9mm are rare and highly valued on the market. Unfortunately, for those who have a preference for larger pearls, they rarely exceed 10mm and when they do are exceptionally expensive. Given that the Akoya oyster is the smallest commercial pearl producing oyster, the pearls tend to be smaller and are usually limited to producing no more than 2 pearls per harvest. In comparison, a freshwater mussel is capable of producing over 40 pearls at a time, and it is no surprise that Akoya pearls command a higher value than freshwater pearls of similar quality.

When evaluating quality Akoya pearls, look for pearls with a mirror-like luster, radiant brilliance, clean surface, and a perfectly round shape.

How is the Akoya cultured pearl made, and what makes the Japanese Akoya pearl a classic?

The fascinating story of the Akoya cultured pearl begins back in the late 1800s when Kokichi Mikimoto of Japan began to experiment with pearl cultivation. In 1893, Mikimoto introduced the first pearl ever cultured by man by the process of bead nucleation. By 1905, after 12 years of tireless research, he mastered the art by successfully culturing a pearl with a perfectly round shape. Already by 1920, Mikimoto had accomplished his lifelong dream to adorn the necks of ladies all around the world with his revolutionary Akoya pearls.

Japanese Akoya pearls are produced by surgically implanting a nucleus bead in the body of the oyster. This bead is then coated with layers upon layers of nacre. The ideal water temperature is preferably near 20 Celsius (68 F), which allows the slower formation of quality nacre. This condition, along with the compacting of aragonite crystals found in the water during seasonal changes provides for the exceptionally beautiful Japanese Akoya pearl luster.

Inspired by the work of Mikimoto, the pearl industry today is intimately associated with Japan. The largest habitat in the world for Akoya oysters covers half of the sea around southern Japan. In the last 100 years, Japanese Akoya pearl farmers have continued to refine their techniques and have made pearl production an art. Their attention to detail has resulted in the most beautiful Akoya pearls in the world.

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