Akoya Pearls are known for their intense brilliant luster.
The first saltwater pearls to be cultured successfully came from the Akoya Pearl oyster, Pinctada fucata.
Since the 1930s, Akoyas have been considered the world’s best known pearls. They are most often round and spherical, and come in a variety of shapes and sizes. These pearls range in size from 3-10 millimeters.
Akoya Pearls are typically characterized by a white or gold body color with a variety of beautiful pink, yellow and green hues. Their colors are subtle and rich: a palette of ivory, cream, rosé, silver, gold and leaf green.
Cultivated in the relatively cool and calm seas of Japan and China, the Akoya Pearl oyster reacts to seasonal changes by producing nacre of intense luminosity. This intense luminosity gives the pearls a breathtaking luster.
From nucleation to harvesting, Japanese Akoya Pearls take about 10-18 months to grow. Less than five percent of nucleated pearls are considered high-quality since many oysters do not survive nucleation.
Japanese Akoya Pearls are considered higher quality than their Chinese counterparts because of their brighter luster and thicker nacre.
A long-time favorite of designers, Akoyas are a fashion and bridal classic. They are also the traditional collectible pearl for every special occasion.
The white Japanese Akoya Pearl is the classic cultured pearl most think of when the word ‘pearl’ is mentioned.