AYU PEARL

the journey of the akoya pearl

From the source

step 1: the Japanese cultured pearls

The Japanese cultured pearl is the culmination of the highest standards of cultivation and processing techniques that Japanese artisans have developed and handed down for generations. Perfectly spherical and characterised by its brilliant shine and colour, it is the product of a synthesis of a balanced oceanic climate and extreme human attention.

superior standards

step 2: preparation

It takes nearly four years to cultivate pearls. In the first year Akoya oysters are carefully grown to a size sufficient for pearl cultivation. The heart of the pearl, or the nucleus, is subsequently prepared.  Skilled workers choose a portion from the mantle (the outer organ) of retired oysters that had previously produced quality pearls and combine the mantle with a parasite to form a nucleus (the irritant) before painstakingly inserting the nuclei into the shells one by one.

 

superior standards

step 2: preparation

It takes nearly four years to cultivate pearls. In the first year Akoya oysters are carefully grown to a size sufficient for pearl cultivation. The heart of the pearl, or the nucleus, is subsequently prepared.  Skilled workers choose a portion from the mantle (the outer organ) of retired oysters that had previously produced quality pearls and combine the mantle with a parasite to form a nucleus (the irritant) before painstakingly inserting the nuclei into the shells one by one.

 

until a pearl is formed

step 3: development

The oysters are then released back into the sea during the winter months where the secretion of nacre over the nuclei begins the pearl formation. The colder the temperature of the water, the slower the process of the pearl formation, however the stronger the layers of the nacre which vastly improves the colour and lustre of the pearl.

types of pearls

Exquisite pearls are discovered in oceans and lakes worldwide. Their stunning luster and captivating colours are determined by the oysters that produce them and the environment in which they develop. This uniqueness makes every pearl truly special. 

The pampering of the oysters

step 4: quality control

The pampering of the oysters adds another layer of complexity to the prolonged pearl formation process. The water cannot be too cold for the living oysters so during the extreme winter months,farmers move them to warmer seas, constantly cleaning the shells of algae and barnacles to prevent other irritants from entering.
The waves have to be mild and gentle, the plants nutritious and sufficient for the hungry oysters, the surroundings clean.

The pampering of the oysters

step 4: quality control

The pampering of the oysters adds another layer of complexity to the prolonged pearl formation process. The water cannot be too cold for the living oysters so during the extreme winter months,farmers move them to warmer seas, constantly cleaning the shells of algae and barnacles to prevent other irritants from entering.
The waves have to be mild and gentle, the plants nutritious and sufficient for the hungry oysters, the surroundings clean.

from oyster to Jewellery

step 5: harvesting

When the pearls are ready for harvesting, the laborious processing phase begins. Pearls are extracted one by one from the shells and undergo multiple rounds of polishing and sorting under the meticulous scrutiny of skilled workers. The focused and assiduous attention of the workers is critical in achieving the perfect assortment of pearls – categorised by shape, size (in exact millimetres), colour, nacre thickness, and lustre.

Such intensity and complexity of the pearl production process are reflected in the prized quality of the product. The uniformity, consistency and brilliance of the Akoya cultured pearl is only achievable through the sincerity, rigour and exacting standards of the Japanese artisans.