• Mikimoto Pearl Types

Akoya

Mikimoto pearls from Bailey'sAkoya pearls are produced by Akoya oysters in Japan. Depending on the size of the oyster, their size may vary between 2-10mm. The range of color of these pearls includes white, cream, pink, green, silver, and gold. Akoya pearls are known for their high luster and rich color.


South Sea Cultured Pearl

Mikimoto pearls from Bailey'sThese are large pearls, most more than 10mm, produced by much larger oysters (Pinctada maxima) in the warm waters of the South Seas, in Australia, Indonesia and the Philippines. The color of the South Sea pearls is determined by different oyster types. White South Sea pearls are produced by Silver Lipped pearl oysters. Golden pearls are produced by the Golden lipped oyster. Their warm, natural golden color is said to be rarer than gold itself.


Black South Sea Cultured Pearl

Mikimoto pearls from Bailey'sProduced by black lipped oysters, these naturally black pearls come from Tahiti and Okinawa and are approximately 8 – 15 mm. Their color combines blue, green and violet tones with the peacock green being the most popular. It may take a dozen harvest years to collect enough black pearls that match in size, shape and color to create one necklace.


Freshwater Cultured Pearl

Mikimoto pearls from Bailey'sThese are cultured mostly in the lakes and rivers of China using Hyriopsis Cumingi as the host oyster. As many as ten to fourteen pearls can be cultured in one mussel. The pearls are usually either shaped like grains of rice or are oval-shaped.


Conch Pearl

Mikimoto pearls from Bailey'sThese are natural pearls harvested from Queen conch, which lives in the Caribbean and the Gulf of Mexico. The highest-quality examples are characterized by a distinctive ‘flame structure’ that gives the appearance of a fire burning on the surface.


A proprietary pearl grading system measures the quality of each MIKIMOTO pearl. This unique grading system provides the standard of excellence that distinguishes MIKIMOTO pearls from all others.