Shusui

Shusui is a variety produced by crossing Asagi with Doitsugoi. It was the first Nishikigoi with the characteristics of Doitsugoi, and was first produced in Tokyo by Mr. Kichigoro Akiyama. It was named Shusui in reference to the one kanji character of the creator's name and the koi's blue body color. Those with a series of round red imprints are called Hana-shusui, while those with the entire body covered in red are called Hijusui.
The blue patterns on the body and the alignment of the large scales (Onigoke called in Japan) on the dorsal side of the body are important for Shusui. The scales should be well aligned and of uniform size, the head should not be dark and cloudy, and the red imprints should be well balanced on the belly, fins, and both cheeks.

JAS No.2017 Shusui

Shusui has an “asagidi” pattern on the white part of the body, and has the appearance characteristics of doitsugoi.