Over a century ago, Japanese entrepreneur Kokichi Mikimoto revolutionized the pearl industry by cultivating the world’s first fully cultivated pearls—Akoya pearls. Today, these exceptional marine gems thrive primarily in the coastal waters of southern Japan, with Ehime, Nagasaki, Kumamoto, and Mie prefectures leading the way in Akoya oyster cultivation.
Akoya pearl-producing oysters (Pinctada fucata) are the most delicate of all pearl-bearing mollusks. Their shells typically measure 8 to 13 cm at the time of nucleation, producing pearls ranging from 2 to 11 mm in diameter. Pearls over 10 mm are extremely rare, while 11 mm pearls are considered exceptional treasures, highly prized for their rarity and beauty.
While Akoya pearls are smaller in diameter than other saltwater pearls, they are renowned for their perfectly round shape and delicate palette of shades. These pearls exhibit both warm and cool undertones, with colors ranging from creamy and soft pink to a striking blue hue, showcasing their timeless elegance.
Cultivating Akoya pearls is a delicate art that demands exceptional precision and skill. The Japanese are unparalleled masters of this craft, showcasing a unique expertise in the nucleation technique essential for cultivating pearl-bearing mollusks.
However, pearl farming is not without its challenges. The process is heavily influenced by natural risks beyond human control. Environmental factors such as water pollution, changes in salinity, plankton levels, and diseases affecting oysters can dramatically affect harvests. A year of abundant yield may be followed by seasons of scarcity, highlighting the fragile balance needed for pearl cultivation.
The journey from oyster to exquisite pearl is fraught with obstacles. Nearly 50% of Akoya oysters do not survive the nucleation process, and of those that do, only a small percentage produce jewelry-quality pearls. On average, just 5% of the harvest meets the highest quality standards, and only 2% earn the prestigious 'HANADAMA' grade, which translates to 'perfect flower' in Japanese—a fitting symbol of the pearl’s exceptional beauty and rarity.
After the winter harvest in Japan, Akoya pearls undergo a meticulous cleaning and sorting process before becoming part of exquisite necklaces. The labor-intensive effort required is truly remarkable. To create a 45 cm necklace of perfectly matched pearls, specialists may need to sift through up to 10,000 pearls, carefully selecting each one for size, color, and surface quality.
This dedication to detail and precision is why Akoya pearl necklaces hold a special place in fine jewelry, maintaining their status as highly valued treasures around the world.
At SORA, every Akoya pearl used in our signature sautoirs and "Daily Pearls" collection is handpicked by our founder and cultured pearl expert, Ksenia Podnebesnaya. With her extensive experience, deep knowledge of Japanese culture, and a refined eye for the subtle qualities of pearls, Ksenia ensures that only the finest pearls become part of our exquisite jewelry pieces.
We take immense pride in offering HANADAMA-grade pearls, representing the pinnacle of perfection in the world of Akoya. Each pearl necklace is accompanied by a certificate from either the Japan Pearl Science Laboratory or the Tokyo Pearl Institute, both of which are globally recognized authorities in pearl quality. These certificates not only verify authenticity but also highlight the exceptional beauty and value of our pearls.
Discover our designs in the Akoya Pearl Jewelry section.
