Chiyogiku started brewing sake in 1738 (Genbun 3) under the leadership of the seventh generation brewer, Matakichi Sakakura. They chose this location because it has the cold winds from Mount Ibuki, abundant pure groundwater from the Nagara River, and is in the center of the fertile Nobi Plain — all perfect conditions for making sake. The name "Chiyogiku" combines “Chiyo,” meaning “eternity,” and “Kiku,” the chrysanthemum, which is a symbol of Japan. It expresses their wish for Japan to prosper forever. Today, they aim to make true “local sake” by using rice, water, and people all from Hashima. They work with local farmers and hold events where people can join in planting rice, harvesting, and sake brewing using traditional methods like the Aigamo farming technique (using ducks to help in the fields). They also develop local products like liqueur made from Hashima’s famous luxury strawberries called “Bijinhime.” Their efforts are deeply connected to the local community.