In the world of pearls, Mikimoto has become one of the most recognizable names in history. Today, Mikimoto offers some of the finest cultured pearls in the world. However, the fascinating history behind Mikimoto began in the mid-19th century.
Japan started trading its pearls (a priceless treasure at the time) with foreign countries before the dawn of the Meiji Period (1868-1912). As a result, pearl oysters near the town of Ise-Shima were disastrously dropped. Kokichi Mikimoto realized the fortune of oyster pearls in his country, so he decided to make the most important business of pearl culture. a>.
After decades of research and experiments with seed oysters, Mikimoto’s dream has finally come true. Mikimoto on July 11, 1893 became the first person to create a pearl.
Mikimoto’s success in creating elaborate pearls inspired him to rise. He began experimenting with black and silver pearls as well. By 1914, Mikimoto had its own culture site in Okinawa.
His experiments eventually led to an incredible result — the creation of a 10mm giant pearl! In addition to personal success, Mikimoto encouraged the growth of a small, local pearl industry in other parts of Japan.
In 1906, Mikimoto made history yet again when he opened the first jewelry store in Pearls in Tokyo’s Ginza shopping district. Mikimoto pearls immediately epitomized high fashion and quality jewelry. Mikimoto’s success in Japan has since spread across continents, bringing the best pearls to consumers everywhere.
Mikimoto’s special culture process includes four steps: raising the oysters, inserting the kernel, cultivating the pearls, and harvesting the pearls. In short, Mikimoto imitates the process of natural pearl.
There are different varieties of pearls, in different colors and degrees of luster. The Akoya pearl is aptly named after the Akoya oyster from Japan. Akoya pearls range in size from 2 to 10 mm and can appear in white, pink, green, gold, silver and cream.
The southern cultured pearl is one of the major varieties; most pearls average about 10 mm because oysters live in warmer waters.
The South Black Sea pearl is cultivated from bilabiate oysters (located in Okinawa and Tahiti), and can range in size from 8 to 15 mm. The most common color is peacock green.
Cultured water pearls usually come from lakes or rivers in China. Freshwater oysters can produce as many as 10 to 14 oval-shaped pearls at once.
Concha margarita is a natural pearl from the queen conch, which is native to the Caribbean and Gulf of Mexico. The shells have the appearance of very fine flaming pearls.
Only the finest pearls can bear the honored Mikimoto name. Mikimoto uses five physical factors to determine the quality of a pearl: luster, surface perfection, color, shape and size.
Mikimoto also has a unique grading system that further defines pearl quality. There are four Mikimoto grades, and four sub-grades from the highest quality to the lowest: AAA, AAA1, AA, AA1, A+, A+1, A, A1. The pearls are of the finest quality, AAA rated, flawless and of exceptional luster. As for the lowest pearls, graded A1, they have some spots and just good, clear reflections.
Based on this strict grading, only 5% of pearls grown in Japan are worthy of the Mikimoto name.
For over a century, Mikimoto has had an excellent reputation for sourcing the most beautiful and finely crafted gems in the world. The history of pearls changed dramatically with the arrival of pearls.
