Freshwater pearls are the most commonly and popular produced pearls.

Freshwater pearls are pearls that are farmed and created using freshwater mussels.

These pearls are produced in Japan and the US on a limited scale, but are now almost exclusively produced in China.

Quality of freshwater pearls is evaluated through a grading system of a series of sectors: lustre; shape; surface; colour; and matching.

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Japanese Akoya Pearl is a saltwater cultured pearl from Pinctada Fucata Oyster. (Akoya Oyster) 

Japanese Akoya Pearl is a truly classic pearl. It is known for its incredibly high mirror like luster. 

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Tahitian Pearls are formed from the black lip oyster (Pinctada margaritifera)

They are cultivated primarily around the islands of French Polynesia, around Tahiti.

Their colour can be gray, black or brown, and they can have blue, green overtones.

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Australia, Indonesia, and the Philippines are the leading sources South Sea Pearl.

Their impressive size,thick nacre and soft beautiful luster due to a long growth period, plus their limited critical growing conditions are all factors contributing to their high value.

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Keshi, A Japanese word also meaning "poppy" (ケシ, 芥子), it is used for all pearls that grow without a nucleus.

Keshi pearls are a by-product of the pearl cultivation, growing the same way as natural pearls with 100% solid nacre and are prized for their deep lustre, making them a true gift of nature. 

Keshi pearls can occur in all types of cultured pearls which includes Freshwater; Japanese Akoya; Tahitian, and South Sea Pearls.

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