He was transferred to the brewery test station as a governmental (Finance Ministry) brewery engineer.
Turning down appointments that would have transferred him, Hashizume remained in Hiroshima prefecture until his death.
His work as a brewery engineer was instrumental in improving the quality of Hiroshima's sake.
He was committed to the training of master sake brewers for the Mitsu-toji group, the precursor of the Hiroshima-toji group, and also contributed to support each toji association.
In addition, he was involved in the development of a new brewer's rice at the agricultural test station which opened its doors in 1910 as part of the Hiroshima Prefectural Saijo Agricultural School.
Presently, Hiroshima is well known as one of Japan's three premier sake brewery regions. Once, however, Hiroshima was considered unsuitable for Japanese sake production.
In Hyogo Prefecture's Nada district, the sake industry has thrived for centuries, and the hard spring water of Kyoto's Fushimi ward was also ideal for brewing sake.
In Hiroshima, on the other hand, most springs provided soft or even "ultrasoft" water, regarded as unsuitable for sake.
The reason soft water was poorly suited to sake production was its lack of the minerals needed to nourish starter cultures, which are a crucial element of the brewing process.
However, 3 men overcame this adversity, and in doing so created the entirely new "Ginjo" type of sake in Hiroshima.
Les grands sakes de Hiroshima