[Akai-San]

The more magazines, books, videos, pictures I see of Koi, the more interested I get in the different Hi intensities available. Yes, I know that beauty lies in the eye of the beholder, but is one more correct or better accepted then the other. I understand that koi Hi develops along with its growth and that could be a factor in selecting prospecting koi, but can Hi quality disappear and suddenly reappear better than ever? Seems highly unlikely to me.

Of the Japanese bred Koi(at least the ones I've seen) I have noticed the Hi is very red. While most local Koi or US bred or UK bred Koi have more of a orange/red or persimon as they call it.

What are some of the factors that lead to these Hi conditions. I hear and read many explanations which talk about the "water"(quality), the "seasons"(temperature), the "food", etc. Do japanese breeders use color enhancers to bring out color before they auction off their stocks? I guess to fetch better pricing? Or is the red naturally held with water from Japan. In fact, I have seen the "red" in Japanese koi after about a couple of months, turn to that orange/red the next time I see them.

I have also read about the color characteristics of bloodlines (at least what is available to read) How strong are these bloodlines in retaining color characteristics? This stuff is very interesting to me. The idea of learning about bloodlines, characteristics, advances in bloodlines, new bloodlines, this is endless...I guess at this point and time, thats where the fun lies for me...

Relating back to my first hobby(wine) Like a sommolier identifing a wine based on color/smell and taste characteristics. Can some hobbiest/breeders look at a koi, and determine possible bloodline(s), regional area, growing characteristics or what ever?

Geez, after reading what I just wrote...I guess thats every hobbiest dream goal.....hahaha. Oh well...any insights on this loooooong post......sorry.