Akoya

Akoya refers to a type of saltwater cultured pearl produced by the Akoya oyster, Pinctada fucata martensii. The oysters are native to temperate coastal waters of Japan and are also cultivated in China and other regions. Akoya pearls are prized for high luster and smooth surfaces, with colors ranging from white to cream and often displaying pink or rose overtones. They are typically smaller than other cultured pearls, commonly about 2 to 10 millimeters in diameter, and are frequently round or near-round in shape.

Cultivation involves inserting a small bead nucleus into the oyster, which forms a pearl sac and nacre around the nucleus over about one to two years. Harvested pearls are sorted by luster, surface quality, shape, size, and color. Historically, Akoya pearls were developed and refined in Japan in the early 20th century by Kokichi Mikimoto, who helped establish modern cultured pearl production. For much of the late 20th century Japanese farms produced the finest Akoya pearls, but production later expanded significantly to China, which now supplies a large share of the global market. Prices and quality vary by grade, with consumer markets using various rating systems.

In jewelry, Akoya pearls are commonly used in necklace strands, earrings, and bracelets, valued for their bright reflections and uniform appearance. The term "Akoya" may also appear in broader discussions of cultured pearls, highlighting the distinctive luster and color associated with this pearl type.