Koi

Hikarimuji includes Purachina (Platinum) Ogon, Nezu (mouse-grey) Ogon, Cream Ogon, Lemon Ogon, Yamabuki (bright gold) Ogon, Orenji (orange) Ogon, Hi (deep red) Ogon, Shiro Matsuba, Kin Matsuba, Kin Hi Matsuba and Mizuho Ogon

Hikarimuji (or Ogon) is a group that probably appeal to a wider range of people than any other variety of Koi. With their brightly shining beauty, they are real ‘show-stoppers’ and have done much to promote the Koi hobby over the years.

Defining features
Single-coloured, metallic Koi ranging from silver white to deep red, plus those with an additional ‘pine-cone’ reticulated effect, or vignette, over all scale areas (Matsubagoi). Hikarimuji may be either fully scaled or doitsu (a maximum of four lines of scales, two along the dorsal and one on each lateral line).

Origin
Sawata Aoki created the original golden Koi after 25 years of effort, beginning in the 1920s. He finally bred black Koi with silver or gold markings (Gin and Kin Kabuto, Kinbo, Sakin) with a Koi he called a Shiro Fuji (probably white and silver).

Basic appreciation points
• Hikarimuji are metallic Koi, so the shine is critical. High lustre demonstrates good skin quality. It is harder to obtain for the darker metallic colours.
• On a plain Koi, any imperfections of colour are very noticeable. Colour must be even from nose to tail.
• Scale lines (kokenami) must be very neat, providing an attractive netting pattern with surrounding skin (fukurin).
• When a vignette is present, sharp definition on each scale area is crucial.

Common problems
• Ogon is another variety prone to rather small, pointed heads. A ‘stumpy’ shape can also occur, with fins either too small or overly large.
• Insufficient and uneven lustre.
• Dark spots and stains appearing on the head and/or body.
• Uneven colour and/or scaling.
 

Written by Kate McGill

Photo supplied by Kate McGill