Among the various gems treasured by mankind, such as diamonds, emeralds, and rubies, pearls stand out uniquely because they come from the sea rather than land. Despite the development of freshwater pearls, which are cultured in fresh water rather than the sea, saltwater pearls are firmly maintaining their position in the high-end market, such as bridal jewelry and designer pieces, where freshwater pearls are difficult to enter.
This amazing gem, cultivated from shells deep in the sea, is classified into three main categories based on the place of origin and type of shell. These are the Japanese "Akoya pearls," Australian and Philippine "South Sea pearls," and Polynesian "Tahitian black pearls." The commonality among these saltwater pearls is that they all have a bead nucleus. When a spherical nucleus made from a mussel shell is inserted into the mollusk, nacre secreted by the mollusk accumulates around it to form a pearl. All saltwater pearls are produced using this nucleation method. In contrast, freshwater pearls are often cultured without nucleus insertion.
The pioneer of cultured pearls, Akoya pearls are famous for their very round shape and sharp luster. Especially, the slightly pinkish 7-8mm Akoya pearls have become synonymous with high-quality pearl necklaces. On the other hand, South Sea pearls, known for their exceptionally large size of 13mm or more, are typically considered to have the highest quality when cultured in Australia. In the Philippines, golden-colored South Sea pearls are particularly famous. Unlike Akoya pearls, South Sea pearls have a slightly subtle luster called 'Satiny'. Lastly, Tahitian black pearls are famous for their unique and captivating color and cultivated in French Polynesia. Among them, the 'Peacock' variety, which has a pinkish-purple color on a greenish-blue background, is sold at the highest price. Other varieties include the dark purple 'Aubergine' and the light green 'Pistachio'.