What is an Akoya pearl?

Origin

Akoya pearls are produced by the Pinctada fucata martensii oyster, a small saltwater mollusk farmed in the bays of southern Japan — most famously Ago Bay in Mie Prefecture. Modern Akoya culture was pioneered by Kokichi Mikimoto in the 1890s and remains a craft of meticulous, generation-spanning expertise.

What makes them special

• Sharp luster. Tightly layered nacre produces a near-mirror reflection. The pearl's surface appears almost backlit.
• Near-perfect spheres. Akoya are the roundest cultured pearls on the market. Round shape commands the highest grades.
• Classic body color. Neutral white to soft cream, often with rose, silver or green overtones. The clean palette pairs with any metal.
• 6–9mm sweet spot. Most Akoya grow between 6 and 9mm — the size most retailers stock for the Pick-a-Pearl experience.

Grading at a glance

Akoya are typically graded A, AA, AAA (and occasionally Hanadama at the top). Higher grades mean cleaner surface, sharper luster, and more spherical shape. The oysters we supply are sourced at AA and AAA grade — the sweet spot for the Pick-a-Pearl retail moment, where customers want a visibly beautiful pearl every time.

Care

Pearls are organic. Wipe with a soft cloth after wearing, keep away from perfume, hairspray and chlorine, and store flat in a soft pouch — never in a sealed plastic bag. Treated well, a good Akoya keeps its luster for generations.