Koi Classification: Asagi and Shusui



ecause the Asagi resembles the Magoi, some beginners do not feel it is a Nishikigoi. There are three types of Magoi--"Tetsu (Iron) Magoi", "Doro (Mud) Magoi," and "Asagi Magoi." The last one is said to be the ancestor of the present Asagi. Asagi Magoi have a blue back with a light blue or white reticular pattern crossing it. Some scales have a blurred appearance. Hi appears on both cheeks, sides, and pectoral fins.
There are two basic types, the Konjo Asagi and the Narumi Asagi. The black colour of the former is dark blue, similar to that of the Magoi. Narumi Asagi have scales with a dark blue center, shading into light blue towards the edges. Konjo Asagi as well as Tetsu Magoi are used to produce blackish Nishikigoi such as the Aka Matsuba, the Ki Matsuba, and the Ki-goi. Narumi Asagi on the other hand, are used to produce whitish Nishikigoi such as Kohaku, the Taisho Sanshoku, the Shiro Bekko, the Goshiki, the Ai Goromo, the Budo Sanshoku, and the Shusui.

Types include the Konjo and Narumi, plus the Asagi Sanshoku, also there are the Akedi or Mizu, and the Taki Asagi. As for the pattern, a spotless white or light blue head is desirable. Spots on the head quickly downgrade the koi's quality. Each blue scale on the back should be clearly seen. The contrasting white or light blue reticular pattern should be sharp and distinct. It is also a fundamental requirement that Hi appears on the cheeks, abdominal region, and fin joints. The colour of the Hi should be bright red. Red pectoral fins are called "Shusuibire"." Blue and red should be clearly divided. Brownish Hi degrades the koi. When the koi get older, their Hi tends to spread above the lateral line, which is usually undesirable. Black spots along the border of the Hi are disliked. The abdomen should be milky white.

The "Akebi Asagi," sometimes called "Mizu Asagi," are light blue koi. "Taki Asagi," have a white band between the blue back and the red abdomen, "Asagi Sanshoku" have the characteristic Asagi blue back, but also have Hi markings on the head and sides and a milky white abdomen.

Doitsu-type Asagi with clear blue scales along the dorsal ridge are called "Shusui." First produced by crossbreeding a mirror carp with a Asagi Sanshoku. The sharpness of deep blue scales neatly aligned on both sides of the dorsal fin make the Shusui a beauty. A single line dividing into a double row of clear blue scales (on both sides of the dorsal fin) is indispensable for Shusui's beauty. If these scales are grey or light Sumi, it will downgrade the koi. Spots are often seen on the back, which also mar their value.

As in Asagi, the head should be preferably solid white or light blue. The nose, cheeks, and fin joints are required to have Hi on them. Although Hi is a secondary requirement for Shusui, bright Hi is still preferable. Hi tends to spread over the back, but most cases this is undesirable. Neatly aligned scales are important for the Doitsugoi. Their beauty is an essential factor in deciding the value of the Shusui. Large scales may be found between the back and the abdomen in some Shusui, but these are distracting. Some scales often form in a clump on the shoulders, and if they are symmetrical, are allowable.

Among the types of Shusui are "Hana (Flower)," "Hi" and "Ki Shusui". Hana Shusui are koi with round red markings on the sides (between the back scales and the lateral line). Hi Shusui are koi whose Hi spreads over the back. Ki Shusui have yellow instead of red colouring. Their back scales are usually blue. Some Ki Shusui have black scales on the back and are called "Ki Matsuba Doitsu". There are many other varieties produced by crossbreeding Shusui, one is the Hikarimono group such as the "Kinsui" and "Ginsui" by crossing the Shusui with an Ogon.

Reference: Australian Koi Association