Matsumoto Hanadama Pearl, called Natural White Pearl, is produced from Akoya shell in Uwajima, Shikoku Island, in Japan. Afterwards, pearls were bleached to make them clear, and after the process coloring process occurred, but this process makes pearls even-colored, also pearls lost their clearness. To prevent, Matumoto Pearls avoid this process.
Natural White and Hanadama Pearl
The term Hanadama is a quality designation that may be attributed to cultured Akoya saltwater pearls, preferably of Japanese origin. This designation is given to only to Akoya pearls of the best possible quality.
Factors that determine pearl quality include luster, nacre thickness, color, overtones, roundness, and freedom from surface imperfections. This is true regardless of size, though size is a major factor in the rarity, and therefore, value of any pearl. Hanadama pearls are generally regarded as close to perfect in each of these attributes as any cultured Akoya pearl can get. Only approximately 2% of the annual pearl harvest qualifies for the Hanadama Grade. All Hanadama pearls are evaluated and certified by the Pearl Science Laboratory in Tokyo, and should be accompanied with an identifying certificate.
Hanadama strands of pearls come in limited supplies, not only because the pearls themselves are so rare, but also because in order to create a strand, many pearls have to be matched for size, lustre, color, and nacre thickness. While there are branded names of pearls, as well as highly regarded jewelers that market high quality Akoya pearls, it is rare to find Hanadama quality pearls in most retail outlets due to their scarcity. Hanadama pearls typically rate higher in quality than AAA Akoyas. As a result, Hanadama pearls command a substantial premium in price over similarly sized, lesser quality pearls.