In simple English, the Sanke (sahn-kay) is a white koi with large red patches over which there are smaller black accents. The Japanese word "san" means three, thus the Sanke is a tri-colored koi. It is the second of the top three best known and depicted varieties of koi called the "Gosanke" (Go-sahn-kay) group. 

The Sanke is basically a white koi with red patches, following the guidelines of the Kohaku and then has the addition of black accent marks. As discussed previously all factors to appreciate a good Kohaku must be existent in this variety: a good healthy conformation, a richness of color, good skin quality, and a pleasing pattern.

The white body is called the "shiroji" (sheer-ro-gee) which sets off the pattern. It is the canvas for the masterpiece. The white in a "perfect koi" is homogenous with no shadows. Sometimes a koi will have a yellowish cast, especially in the head area, which is not as desirable. On a young koi, many times the white has a bluish cast which usually turns to white as the koi matures. If the white has a pink cast it usually means that there is red pigment coming in or leaving. Remember, these hybrid koi are changeable, sometimes to our chagrin and other times to our good fortune!

The red or "hi" (hee) must be of a consistent color having a depth so that no white shows between the scales. There are many shades of red from a dark purple-red to a bright persimmon. In a young koi, the "hi" is lighter and usually tightens and becomes deeper as the koi matures. The line definition between the red and the white color must be sharp and clean cut. On the leading edge of the red pattern, there may be a bleeding of color due to the red scale being below the white scale in front. This is known as "sashi". In the show world, a koi with sashi one scale in width is acceptable. Anything beyond that gives the koi a messy appearance. The pattern appears blurry. On the trailing edge of the color patch the division of the two colors should be sharp. It is known as the "kiwa" (kee-wah). If the edge is straight and knifelike it is called "kamisori" (ka-mee-sor-ee). If it is scalloped and follows the shape of the scales, it is known as "maruzome" (maahr-ru-zoh-may).

Much is written about the third color, the black accent called "sumi" (soo-mee). It should be patent leather black, lacquer-like in gloss. The black should be so thick that none of the underlying colors can be seen through the black. Some black spots have a cast of blue, and others are a bit grey but the most desirable is the shiny ink black sumi. These variances are due to different lineages of the Sanke variety.

At any rate, the edge of the black pattern must be sharp and clearly defined. It is believed that the black accent on the white background is more pleasing and rare. It is known as "tsubo sumi" (tsoo-bow soo-mee). If the black is on the red it is known as "kasane sumi" ( ka-sahn-nay soo-mee).

Standards have been written and implemented to judge the worth of a koi. I realize that many hobbyists buy a koi which pleases them regardless of the standards exhibited. However, I think the hobbyist should be aware of the elements which make a koi valuable.

If the koi has one pronounced patch on the head which does not cover the eyes in addition to hi markings on the body it is known as a maruten sanke (mah-roo-ten sahn-kay) and often is very beautiful. If the koi has a predominance of hi pattern and very little white background, it is known as an "aka sanke" (ah-kah sahn- kay). "Aka" is another word for the color red.

If the red covers the entire face it is called "menkaburi" (men-kah-bur-ee) and is very seldom attractive. If there is "hi" on the mouth, it appears as lipstick and is referred to as "kuchibeni" (koo-chee-ben-nee). "Kuchi" is mouth and "beni" is another word for the color red. It sometimes will balance the pattern and appears cute on some koi. There should not be any sumi or black spots on the head.  

The fins, both the pectoral and the dorsal may be completely white or have a few (no more than three) black stripes, "tejima' (tay-jee-mah). This is a characteristic of the Sanke variety and some say it indicates the stability of quality of the sumi. See the award winner from Japan above right.