Why did we go?

For us it was absolutely necessary for our Akoya pearls to come directly from Japan, and more specifically the fabled Ago Bay in Ise-Shima. It is in this region of Japan that the techniques for culturing pearls were first perfected and then popularized by the famous Kokichi Mikimoto of the Mikimoto pearl house, over a hundred years ago.

How we met?

Through a well known Japanese pearl expert, we were introduced to the Taniguchi pearl farm. Located not far from the famous Mikimoto Pearl Island, and against a picturesque backdrop of forested inlets, sheltered coves and floating pearl rafts, we met Isome and Ishira Taniguchi.

The Owners.

Established in the early 1920's the Taniguchi pearl farm continues to be run by the family but is also part of the Shin-Mei pearl farmers collective, a community cooperative that has assisted and supported pearl farmers in the region for decades. 

Why we love them.

Taniguchi's top quality production, often called "Hamage" or Hanadama is something to be marveled at. The superior natural luster of these top grade pearls are simply captivating.  Taniguchi explained to us, part of the reason that Japanese Akoya saltwater pearls can be so lustrous is that harvesting specifically takes place during the winter months, when the cold sea water cause the oysters naturally produce the finest luster pearls.