Training Manual

THE ORIGINATOR OF CULTURED PEARLS SINCE 1893

179 NEW BOND STREET, LONDON 020 7399 9860 S H O P O N L I N E A T M I K I MOTO . C O . U K

 Training Manual

THE ORIGINATOR OF CULTURED PEARLS SINCE 1893

179 NEW BOND STREET, LONDON 020 7399 9860 S H O P O N L I N E A T M I K I MOTO . C O . U K

Table of Contents
Mikimoto Heritage
Natural vs. Cultured Pearls
Types of Pearls
Pearl Cultivation Process
Qualities of a Pearl
The Mikimoto Grading System
Mikimoto Pearl Pyramid
The Mikimoto Difference
Guide to Presenting Mikimoto Jewellery
Caring for Pearls
Frequently Asked Questions
Glossary of Terms
Contact Information
Pearl Quiz
Mikimoto Timeline
1858
Kokichi Mikimoto,“The Pearl
King,” is born on January
25th in the town of Toba,
Shima district of today’s Mie
Prefecture, Japan.
1893 1899
Kokichi Mikimoto The Mikimoto Pearl Store
succeeds in his quest of opens in Tokyo’s Ginza
creating the world’s first district, home to the latest
cultured pearl. Western fashion trends.
It is the first and only
store in the world dealing
exclusively in pearls.
1914
Mikimoto succeeds in
establishing the world’s first
Black South Sea pearl farm
on Ishigaki Island, Okinawa.
By 1931, his farm will
produce a giant pearl over
10mm in diameter.
Mikimoto Heritage at any other time in history. As a result, the pearl Endlessly curious and enthusiastic, Mikimoto’s
oysters around Mikimoto’s hometown of Ise-Shima passion for pearls next led him to explore the
“I would like to adorn the necks of all the women were soon over-harvested to the point of near mysteries of the Black South Sea pearl oyster.
of the world with pearls.” extinction. Believing the pearls should be protected So rare were black pearls at this time, they were
–Kokichi Mikimoto at all costs, Mikimoto initiated extensive research on considered to be a figment of the imagination.
oysters and the process of culturing pearls. Mikimoto actively took up the challenge of
His goal: devising a methodology that would cultivating these gems, applying his patented
entice the oysters to create pearls, assuring that culturing process to larger black-lipped oysters. In
women everywhere could experience the gems’ 1914, after much trial and error, he established the
unsurpassed beauty. For Mikimoto, it was the world’s first Black South Sea pearl farm on Ishigaki
beginning of a lifelong passion, one that would Island, Okinawa. By 1931, his farm had produced a
require all his time and resources. giant pearl, over 10mm in diameter.
Many years later, after many failures and on Today, Mikimoto is among the world’s most elite
the brink of financial ruin, Mikimoto finally luxury jewellery companies and is represented in
succeeded. The day he had been waiting for came major international cities including Tokyo, London,
on July 11, 1893. In the company of his wife Ume, Paris, New York, Hong Kong and Moscow.
he raised one of the bamboo oyster baskets out Mikimoto offers only the finest cultured pearls
of the water, opened an oyster, and discovered a available and ensures the legacy of Kokichi
With these words, Kokichi Mikimoto realised his shining pearl. For the first time in history, a human Mikimoto will live on for generations to come.
dream of culturing the world’s first round pearl. being had created a pearl. As the news of this
Today, over a century later, our founder’s vision marvellous discovery travelled, the name Mikimoto
endures. Mikimoto is the world’s foremost producer soon became synonymous with pearls throughout
of the finest quality cultured pearls and a leading the world.
designer of exceptional jewellery.
In 1906, Mikimoto founded the world’s first
When Mikimoto’s homeland of Japan experienced specialised pearl jewellery store in Tokyo’s Ginza
increased foreign trade in the 1800’s, natural district. The store reflected a refined sense of style,
pearls became more treasured and coveted than featuring exclusive high quality jewellery.
1927 1932 1959 2008
Kokichi Mikimoto visits To emphasize his Mikimoto expands to the Celebration of the 150th
inventor Thomas Edison commitment and dedication United States by opening Anniversary of the birth of
in New York. Edison to producing only the finest a pearl counter in the Kokichi Mikimoto.
remarks, “It is one of the pearls, Mikimoto burns New York Takashimaya
wonders of the world that thousands of poor quality department store. In 1975,
you were able to culture pearls in front of the Kobe Mikimoto opens a boutique
pearls; it is something that is Chamber of Commerce. store on Fifth Avenue.
supposed to be biologically His message to the world:
impossible.” “I would rather destroy a
pearl than sell one of
inferior quality.”
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Natural vs. Cultured Pearls Types of Pearls
Natural Pearls
All pearls are formed around a core. The core of a
natural pearl is simply a fragment of shell, fishbone,
or a grain of sand that strays into the unsuspecting
pearl oyster’s shell. To protect itself from this
irritant, the oyster secretes thousands of layers of
nacre, the shiny iridescent substance that forms a
pearl. Today, natural pearls are almost impossible
to find.
Cultured Pearls
The revolutionary process by which Kokichi
Mikimoto created pearls is referred to as
“culturing.” In its simplest form, a cultured pearl
is created by inserting a round, shell bead and a
small piece of mantle tissue from another oyster
into a mature oyster. This stimulates the oyster to
produce layer upon layer of nacre which covers
the bead, forming a beautiful and lustrous pearl.
What distinguishes a cultured pearl from a
natural pearl is this human intervention of inserting
the nucleus by hand into the shell, rather than
waiting for nature. So remarkably similar in
nature are the two, the most accurate method
of differentiating one from the other is by using an
X-ray technique that scans the nucleus.
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Mikimoto offers several different types of
cultured pearls. Their two most important
distinguishing characteristics are lustre and colour.
Variances are dictated by the type of oyster that
created them.
Akoya Cultured Pearls
Akoya pearls have traditionally been a symbol of
elegance and beauty. The most popular of all pearl
types, they are prized for their brilliant lustre.
Akoya Cultured Pearls
Type of Oyster Pinctada Fucata (Akoya oyster).
Origin Japanese coast.
Colour Range White, cream, and pink to light
green, blue and silver.
Size Range 3-10 millimetres.
Distinguished by High lustre and rich colour.
South Sea Cultured Pearls
Beautiful, lustrous South Sea pearls are exceptional gems and some of the rarest on earth. The magical South Sea pearl colours are determined by the lip colour
on the inside of each oyster. Each strand of South Sea pearls is as individual as a fingerprint and one-of-a-kind.
Black South Sea Cultured Pearls
Type of Oyster Pinctada Margaritifera (black-
lipped oyster). The species’ iridescent black colour
on the inside lip of the shell is responsible for the
spectacular dark colour pearls it produces.
Origin Tahiti, French Polynesia and Okinawa.
Colour Range Light grey, silver and pistachio to
peacock green, gunmetal grey and midnight black
with overtones of green, rosé or blue.
Size Range 8 millimetres and up.
Shapes Round, oval, teardrop or the unique
baroque.
Distinguished by Breathtaking extensive
colour range.
White South Sea Cultured Pearls
Type of Oyster Pinctada Maxima (silver-lipped
oyster). This species has a silvery-white lip colour
on the inside of its shell which produces the
fantastic white pearls.
Origin Northwestern Australia, Indonesia.
Colour All shades of white.
Size Range 9 millimetres and up.
Shapes Perfectly round, oval or teardrop to the
unique, more free-form baroque.
Distinguished by Magnificent, satiny lustre
and a subdued opalescent appearance which subtly
changes under different light conditions.
Golden South Sea Cultured Pearls
Type of Oyster Pinctada Maxima (golden-lipped
oyster). This oyster has a golden lip colour on the
inside of its shell, producing these rare, golden
pearls.
Origin Indonesia and the Philippines.
Colour Range A golden palette ranging from light
champagne to a very scarce – and most
coveted – deep, opulent gold.
Size Range 9 millimetres and up.
Shapes Round, oval, teardrop or the unique
baroque.
Distinguished by While this species is the only
one that can make a golden pearl, it also has the
ability to produce a white pearl. The deeper golden
colours are considered the most exquisite
and distinctive.
Pearl Cultivation Process Qualities of a Pearl
Pearl cultivation is a fascinating process, one that There are five physical factors to consider when Shape

requires a great deal of time and dedication. evaluating a pearl: lustre, surface perfection, colour, Although many pearl shapes are available,
shape and size. perfectly round pearls are the most rare and,

First, baby oysters – spats – are raised for therefore, the most valuable. The pearls used

approximately two years to maturity. After Lustre in Mikimoto Akoya cultured pearl strands and

maturation, the critical task of inserting an irritant Lustre is the amount of light reflected from the jewellery are all perfectly round. With Mikimoto

– nucleation – begins. A round bead composed pearl’s surface. It refers to both its surface glow and South Sea pearls, other shapes, like tear drop, oval,

of pig toe shell which, due to its similar genetic its “inner light” or deep mirror-like reflection. If the button and baroque are also favoured because of

properties to the Akoya oyster, is less likely to be nacre quality of the pearl is good, the pearl’s overall their uniqueness.

rejected by the oyster and a small piece of mantle lustre will generally be superior as well. Only the

tissue sourced from another oyster are manually highest quality pearls with the best lustre carry the Size

inserted into the mature oyster. The mantle tissue Mikimoto name. While size does not affect the overall quality of

stimulates the oyster to create a pearl sac around cultured pearls, it does affect price. One rule of

the shell bead which will, over time, create the Surface Perfection thumb: the more difficult a pearl is to produce, the

silvery nacre. The blemishes and tiny marks found on cultured higher its value.
pearls are produced by particles that brush against

Next, the oysters are returned to the sea where the pearl in the cultivation process and are part of Although all pearls are cultured in roughly the same

they are submerged in wire-mesh baskets and hung the pearls’ natural texture. The fewer marks and amount of time, the size of the implanted nucleus

from long, floating rafts. Painstaking attention is blemishes a pearl possesses, the higher its quality varies. Pearls are measured in diameter and value

devoted to their well-being. The water is checked and value. increments of millimetres (mm). Large pearls –

daily for cleanliness, salinity, alkaline levels and 9mm or more – result

temperature. Several times a year, the rafts are Colour from a larger implanted

relocated and the baskets are lifted and cleaned. When evaluating colour, the two most important nucleus; they are rarer and

This helps protect the oysters from predators, factors are richness of colour and even colour more difficult to cultivate because

pollution and clinging marine debris. distribution. Pearl colours vary as widely as the type there is a higher probability
of oyster that produces them. Given the oyster the oyster will reject the

Time passes. The pearl sac continues to secrete type, it will produce a variety of shades, some implanted nucleus.

layer upon layer of smooth nacre around the bead. shades scarcer than others. The rarer the shade,

After one to three years of careful cultivation, the more valuable that pearl tends to be. For

depending on the type of oyster, the pearls are example, among Black South Sea pearls, peacock

harvested. The oyster is opened and, ideally, a green is more valuable than a basic black colour;

beautifully lustrous pearl is found inside. whereas among South Sea Golden pearls,

a deep golden hue is quite rare and therefore

commands a higher price than the more common

champagne colour. Ultimately, it is a matter of

personal preference...the customer’s choice.

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The Mikimoto Grading System
Pearls are like fingerprints: each is unique unto
itself. To establish an industry standard for
harvested pearls, Mikimoto developed and
instituted the first proprietary pearl grading
system for Akoya cultured pearls in 1974.
Eventually, the increased popularity and demand
for South Sea cultured pearls required Mikimoto
to adapt its grading system to incorporate South
Sea pearls. Imitations and comparisons exist in the
market, but there is no duplication of Mikimoto
grading standards.
While no one factor can solely represent the
worth of a pearl, lustre and surface perfection are
the most important in grading quality. The grading
chart below illustrates this system, with grades from
A1 to AAA (5 grades).
For example, AAA signifies exceptional, mirror-like
lustre and a blemish-free surface.
Grade LustRE Surface
AAA
Exceptional, Mirror-Like Reflection
AA
Superb, Clear Reflection
A+
Very Good, Clear Reflection
A
Good, Clear Reflection
A1
Good, Clear Reflection
*Tiny marks are part of the pearls natural texture.
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Highly regarded for its quality and rarity, these
AAA strands are not always available. However,
the AA has a very slightly blemished surface; the
price would be comparably reflected, as would the
availability. The same holds true for the grades of
A+, A, A1 presenting a range of quality and price
options for the customer.
It should be noted that the criteria of shape, size
and colour do not affect the quality of a pearl, but
will contribute to its value. Cultured pearl prices
are governed by the laws of supply and demand.
When it comes to value, the more scarce a colour
or size, the higher its value. Shape, size, and colour
are chosen based on the customer’s preference.
Summary
All Mikimoto pearls have:
• excellent lustre and high quality nacre
• the highest level of surface perfection available
• even colour distribution and rich saturation
Blemish-Free Surface*
Very Slightly Blemished
Very Slightly Blemished
Very Slightly Blemished
Slightly Blemished
Mikimoto Pearl Pyramid
The pyramid shown to the right represents an
example of all the Akoya cultured pearls harvested
from Japan each year. As illustrated, only half are
considered worthy for export. Only the top 5%
possess the exceptional quality to be deemed
worthy of the Mikimoto name.
5%
Exportable
Quality
The Mikimoto Difference
Mikimoto pearl jewellery possesses many unique Signature Clasp
characteristics that differentiate it from other pearl Mikimoto pearl strands and bracelets are fitted with
jewellery. a special signature Mikimoto clasp and the M-circle
logo charm. These are the assurance of a genuine
Trademark Mikimoto strand of pearls. South Sea pearl strands
Mikimoto’s trademark, the outline of bear the M-circle logo charm as well as a ball clasp
an Akoya oyster or the Mikimoto name, engraved with 1893, the birth date of the world’s
is engraved on all its jewellery. Found on the clasp, first cultured pearl.
ring shank or earring back, the Mikimoto trademark
signifies the highest standard of quality and integrity
to the customer.
Mikimoto signature clasp and M-circle logo charm, are
available in 18K yellow or white gold.
Mikimoto diamond signature clasp and M-circle logo
charm, used for special edition strands, are available in 18K
yellow or white gold.
55%
Non- Mikimoto ball clasp with diamond set button and M-circle
logo charm, are available in 18K yellow or white gold.
exportable
Quality
80%
Rejected
Quality
The Mikimoto Difference Guide to Presenting Mikimoto Jewellery Caring for Pearls
Standards of Excellence: Design and Versatility Service Romance the Pearls Knowledge is Power Mikimoto pearls are a joy to behold and to wear.

Jewellery Specifications From its inception, Kokichi Mikimoto envisioned Mikimoto upholds the highest standards of Pearls are universally regarded as the gem of The greater the customer’s knowledge of To assure that your customers reap their benefits

By controlling the production of its jewellery from a global company; early in his company’s customer service and stands behind all its products. luxury and femininity. Sharing Mikimoto’s fascinating Mikimoto’s grading system, the greater their for years to come, make sure they understand the

start to finish, Mikimoto has perfected the art development, he looked beyond the borders of Our Customer Service Department is always history and featuring their exotic beauty are understanding of Mikimoto pearls’ superior value. importance of optimal care.

of fine jewellery making. Only the finest quality Japan for inspiration. Mikimoto’s talented designers available for restringing, repair or special order compelling sales tools. Mikimoto’s laminated pearl pyramid and grading • Pearls should be kept separate from

materials are used. were sent abroad to gain precious experience. needs. For example, a customer’s existing pearl chart are extremely valuable sales tools: always diamonds and other hard stones to avoid

Metals 18 carat gold or platinum By fusing traditional Japanese shapes, drawings strand may be sent to Mikimoto to be lengthened Only Mikimoto refer to them when educating the customer. scratching them.

Diamonds High quality, VS, F/G colour or better and refined techniques with elegant European or perfectly matched to create a new bracelet or Owning or giving Mikimoto jewellery is truly a • Pearls are organic gemstones that are

diamonds which uphold the Kimberley Process design, a distinctive Mikimoto style was created. earrings. These capabilities and resources are a key unique experience. Emphasising the unrivalled Involve the Customer vulnerable to acidic or alkaline substances and

Coloured Stones All natural; no radiation or Today, Mikimoto jewellery reflects a worldwide advantage when purchasing a Mikimoto signature dedication, passion and care that goes into every It is important to encourage the customer to different humidity levels. Perfume and hairspray

colour treatments commitment to uncompromising quality and piece. piece of jewellery will win the attention and interact with the jewellery. When appropriate, should be avoided on the areas where pearls

Pearl Strands Fine silk is used for all pearl stringing timeless design. appreciation of today’s affluent and sophisticated suggest trying on pieces and assist with the process. are worn.

Strand Lengths Mikimoto strands are available in Mikimoto and the Environment: customers. Emphasize how the pearls feel against the skin. If • Pearls should not be left in storage or in a

many different lengths: Each year, Mikimoto introduces innovative, Ecological Responsibility you are dealing with a male customer, let him hold security box for long periods of time. This may

Choker 16” versatile designs. Designs include the addition of Mikimoto founder Kokichi Mikimoto dedicated Presentation is Everything the pearls while you emphasize their weight and cause the pearls to dehydrate.

Princess 18” coloured stones to pearls, new types of clasps, himself to protecting oysters from over-harvesting. Like all beautiful objects, Mikimoto jewellery quality. • Perspiration can also harm the beauty of pearls,

Matinee 22” – 24” multi-layered strands, multi-coloured strands and Today, that dedication continues: Mikimoto has deserves special attention. Always present the dulling their beautiful lustre. After each wearing,

Opera 30” – 32” lariat styles. taken a leadership role within the cultured pearl jewellery elegantly and handle it with care. Place they should be wiped with a damp (not wet)

Rope 40” or longer industry to preserve and improve the oysters’ it on the jewellery pad, never directly on the soft cloth and then a dry soft cloth to remove

Upon request, custom length strands can be Matching and Sorting ecosystem. Oysters require clean water to counter. When showing higher-priced items, be any water. If make-up and perfume accumulate,

created. Each strand of Mikimoto cultured pearls is a work produce good pearls. If oysters don’t grow, neither sure to wear gloves. Use the Mikimoto Pearl Stud a mild soap may be used. Care should be taken
of art, requiring incredible skill, judgment and can the pearls. Earring board with all pearl qualities to showcase not to dip pearls in water or wear them while

Nacre Quality craftsmanship. the various Mikimoto grades and the range of bathing, as water can weaken the silk thread.

Mikimoto pearls undergo the most rigorous Each day, Mikimoto collects and tests water millimetre sizes. • To keep pearls looking beautiful, Mikimoto

examination to ensure high nacre quality. Mikimoto pearl strands are world-renowned for samples from Ago Bay in Japan to monitor water advises they are restrung at least once a year.

Non-Mikimoto pearls may have thin, non-uniform their perfectly matched pearls. From the time quality. If the quality is inferior, Mikimoto alerts the

nacre which will eventually lead to peeling of the the pearls are harvested until they arrive at their Japanese government, who then alerts local pearl Over time, pearls do change in appearance.

layers around the drill hole. The nacre primarily final destination, they are meticulously sorted and farmers to reposition their oysters. These water However, if these instructions are followed,

consists of Calcium Carbonate (CaCO3 ), in the scrutinised multiple times. Lastly, the finest silk tests prompt local authorities to devise ways to Mikimoto pearls can be enjoyed for generations.

form of crystallized aragonite. thread is knotted between each pearl to ensure keep the waters as clean as possible.

It is important to have even, uniform layers of the pearl’s safety should a string break accidentally.

nacre on the pearl. Distribution of nacre can be The result: impeccably matched strands, artfully

determined by rolling the strand on a flat surface. assembled.

If the nacre layers are uneven, the necklace will

‘blink’ because the light is not uniformly reflected

from the surface.

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Frequently Asked Questions
1. What is the difference between
freshwater and saltwater pearls?
The nucleation and the pearl quality differ.
Freshwater oysters, mostly from China, are a
different species of oyster. They are heartier
and can be nucleated with up to 30 or more
irritants per shell. Thus, it is easier to obtain higher
quantities of the freshwater pearls, but very difficult
to find high quality lustre and roundness. The
freshwater pearls are more abundant and have a
lower value in the market.
2. Is the Mikimoto South Sea Grading
System the same as the Mikimoto Akoya
Grading System?
Yes, we use the same grading standards for Akoya
5. Which characteristic is most important
in evaluating a pearl strand’s value?
While all characteristics are important, lustre and
surface perfection are the designated, key factors
in determining the pearl grade and therefore, the
value. Uniformity of colour and perfectly matching
pearls are vital for a high quality pearl strand.
6. How are the Mikimoto strands sized
by millimetre?
A 0.5 millimetre variance among pearls on
a strand is standard in the pearl industry.
In reference to the millimetre size of the pearl,
Mikimoto strands are described with the larger
millimetre quoted first. For example, a 7.5 x 7mm
strand is referred to as a 7.5mm strand.
8. What is the availability of AAA South
Sea pearls?
AAA South Sea cultured pearls represent the
pinnacle of perfection and these treasures are
extremely difficult, if not impossible, to procure.
The possibility of finding an entire strand of these
perfect pearls is highly unlikely. It may be possible
to find an AAA grade ring or pair of earrings, but
this jewellery would still be considered extremely
rare.
9. What should I tell my customers about
restringing, alterations or repairs of their
jewellery?
Mikimoto jewellery should always be returned to
an authorised Mikimoto dealer for all repairs and
Glossary of Terms
1893: The year Kokichi Mikimoto succeeded in
creating the world’s first cultured pearl.
Akoya cultured pearl: A cultured pearl
produced in a Pinctada Fucata oyster. The pearls
range in size from 3 to 10 millimetres. Akoya
cultured pearls are renowned for their intense
lustre.
Baroque cultured pearl: An asymmetrically shaped
pearl. Baroque pearls are free-form and are prized
for their uniqueness.
Choker: A standard size pearl necklace 16 inches
in length.
Nacre: The silvery, crystalline substance secreted
by an oyster to protect itself from an outside
irritant. Eventually, layer upon layer of nacre coat
the irritant to create a pearl.
Natural pearl: A pearl created when an irritant
strays into an unsuspecting pearl oyster’s shell.
The irritant is usually a fishbone, grain of sand or
shell fragment. To protect itself, the oyster secretes
thousands of layers of nacre around the irritant to
form a pearl. There is no human intervention.
Nucleation: The process of inserting a shell bead
and a small bit of mantle tissue into an oyster to
stimulate the formation of a cultured pearl.
Opera: A standard size pearl necklace between 30
and 32 inches in length.
Princess: A standard size pearl necklace 18 inches
in length.
Rope: A standard size pearl necklace over
40 inches in length.
South Sea cultured pearls: Large cultured pearls
grown in silver, golden and black lipped oysters.
South Sea cultured pearls range in size from 8
millimetres to over 22 millimetres.
Spat: A baby oyster.

and South Sea cultured pearls. It is important to
note that Mikimoto Akoya pearls are perfectly
round, while South Sea pearls can vary in shape.
3. What gives pearls their colour?
Are the colours natural?
Mikimoto pearl colours are natural. They are
created from the mother of pearl colour inside
the oyster shells. Japanese Akoya pearls come from
Akoya oysters, whose interior is silvery-white. Black
South Sea pearls come from black-lipped oysters,
South Sea White pearls come from silver-lipped
oysters, and South Sea Golden pearls come from
golden-lipped oysters.
7. Which South Sea pearl colours are
most valuable?
For Black South Sea pearls, peacock and other
green colours are extremely rare. For South
Sea White pearls, silver with pinkish colour is
exceptionally rare. A deep golden colour is the
rarest for South Sea Golden pearls. Because of
the scarcity of these pearls, they are more valuable
and expensive.
alterations. Once the merchandise is received,
always return it to Mikimoto (at the address on
page 12) for any service required. This is the only
way to guarantee and ensure the high quality
standard of Mikimoto jewellery.
Cultured pearl: A pearl grown within an oyster Nucleus: A round shell bead made from an
that has been nucleated by man. American freshwater mussel’s shell. It is inserted
into an oyster during nucleation to stimulate pearl
Lustre: The amount of light reflected from a pearl’s production.
surface. It refers to both its surface glow and its
“inner light” or deep mirror-like reflection.
Mantle tissue: The thin tissue that attaches an
oyster to its inner shell. Small pieces of mantle
tissue are inserted during the nucleation process,
along with a bead nucleus, to entice the oyster
to form a pearl sac and stimulate the production
of nacre.

Matinee: A standard size pearl necklace between

4. Why are South Sea pearls so much 22 and 24 inches in length.
larger than other types?
THE ORIGINATOR OF CULTURED PEARLS SINCE 1893
The oysters in which they are formed are much 179 NEW BOND STREET, LONDON 020 7399 9860 S H O P O N L I N E A T M I K I MOTO . C O . U K
Momme: An old Japanese unit of mass used for
5%
larger species; therefore, they can tolerate a much measuring the weight of loose pearls.
larger pearl nucleus. They can live a much longer (1 momme = 3.75grams).
life and grow to be the size of an average dinner

plate.

10 11
Contact Information Pearl Quiz
Trade Sales Office Name Store Date

Customer Services and Repair

179 New Bond Street

London W1S 4RJ

Tel: 020 7399 9875

1. Name the five quality factors used to evaluate a pearl. 6. Give the country (or countries) of origin for the following
Fax: 020 7399 9876 Mikimoto cultured pearl types.
a
Akoya
For more information, visit:
b
www.mikimoto.co.uk
c
Notes Black South Sea
d

e
South Sea White

2. What are the two most important factors in grading quality?

7. Give approximate millimetre size range for the following
a cultured pearl types:

b Akoya

Black South Sea

3. In what year did Mikimoto successfully produce the South Sea White
world’s first cultured pearl?

8. What is used to string Mikimoto Akoya pearl strands?

4. What percentage of the Akoya cultured pearl harvest is

accepted as Mikimoto quality?

9. What is one of the rarest colours for a Black South Sea

cultured pearl?

5. Who originated the process of culturing Black South Sea

pearls?

10. How often should Mikimoto pearl necklaces be restrung?

© 2011 Mikimoto America Co., Ltd. All rights reserved. Material cannot be reproduced without written permission.

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