SHOWA SANSHOKU, also called SHOWA SANKE or just SHOWA, is one of the gosanke, the ‘Big Three’ – Kohaku, Sanke and Showa.  A traditional Showa is a black koi on which shiro (white) and hi (red) are imposed.  Showa were originally developed by Jukichi Hoshino about 1927.  He paired a Kohaku and a Ki-Utsuri.  These early Showas had a grayish shiro and striped fins. The sumi (black) was dull and the hi was weak.  Later, Showa were bred to Asagi which helped produce the black motoguro markings in the fins. However, the hi was still weak and pale.  In 1964 Tomiji Kobayashi crossed a male Kahaku with a female Showa to produce a new style Showa with a large crimson red pattern. It also had a brighter white ground without netting.  However, the Kobayashi Showa still suffered from small size and poor body shape.  A major leap forward came as a result of a spectacular (for its time) inazuma (lightning pattern) showa bred by the famous Minoru Mano, founder of the Dainichi Koi Farm. The inazuma showa represented a huge improvement in body conformation and overall color quality, and it was used as a brood fish for many years after.

Breeders of showa try very hard to create koi that have a sumi mark on the head that resembles a diagonal band of lightning. This trait is referred to as hachiware or menware, and it helps give a showa its imposing appearance and sense of power.  The body shape is also supposed to contribute to an imposing appearance and an image of untamed strength.  Originally, Showa had a broad chest with strong shoulders.  However, as the colors have been improved, the body of Showa has changed.  The old-style shape lingers in some Showa, but in others you see the torpedo-shape of Kohaku.  Shear size also contributes to an imposing appearance and image of strength.  Selective breeding, and in some cases the infusion of magoi blood, have increased koi sizes in general.  In the process of increasing the overall size, the classic Showa body shape has been compromised.

Showa develop more slowly than many other varieties.  The sumi, in particular, may take up to six years to fully develop.  Like with most other varieties, you do not want a Showa to “finish” (reach it’s peak beauty) too early in life.  A koi which finishes early will deteriorate and not hold its color, while a koi which finishes late will remain beautiful for a longer time. 

In selecting young Showa, some suggest finding a good Kohaku hi pattern and a spot of good black on the head and shoulder area.  Then, be prepared to wait.  Often, the sumi pattern in a young Showa will be visible as a slight shadow at best.  Sometimes all those dark shadows will develop into large areas of deep black.  Other times, the shadows will develop into scattered and weak black speckles.  To increase the odds of picking a good one, many suggest making sure there is at least one small area of deep shiny lacquer-like sumi.  A showa with a greyish/brownish black is not nearly as good as one with deep shiny black. We are looking for quality of black not just pattern.  It is better to examine the sumi in the shiro.  Sumi in the hi will mislead the eye. Since sumi typically develops from front to back along the koi, look for at least one good spot of lacquer sumi in the head and shoulder area. 

Boke Showa is the term used to describe fish with sumi which is blurred and bluish in places.  It is basically sumi which has not made it to the surface of the skin.  Some koi keepers can appreciate this intricate look, but for most it is inferior to  the coal black.

A Hi Showa is a Showa with a large hi patch which runs from head to tail.  Most koi keepers feel that Hi Showa are inferior as they lack a balance between red, black and white, while others find them very pleasing.

Of course, the first consideration in selecting a young Showa is good conformation. Many lines of Showa are prone to head, mouth and fin deformities.  A deformity, however insignificant it appears on a young fish, will only become more obvious and distracting as the fish grows.  The length of be head should not be less than one-fourth of the total body length.  A short stubby head, particularly if it is somewhat pointed, may be indicative of a koi which will remain short and stubby into adulthood.  Make sure the pectoral fins are the same size and proportional to the size of the koi.

Finally, check the balance of color.  Some feel that the amount of black, red and white should be nearly equal.  Others prefer a more traditional Showa which is predominantly black.  In either case, there should be a balance from front to back.  Like a good Kohaku, a good Showa should have hi on the shoulder and/or head and a balanced amount of hi toward the tail.  There should be sumi on the head and a nearly equal amount of sumi on the front end of the fish as on the back end.  Ideally, there will also be some shiro on the head and a balanced amount towards the tail.