His career...

Marc Nydegger

Marc Nydegger

Marc Nydegger, Japanologist and admirer of Japanese food and drinking culture.

'The incomparable experience to savour in Japanese manner do overwhelm me again and again. It is these precious oases that I would like to share.'

2023 Anniversary 1O years shizuku
2016 Owner and Managing Director of shizuku Store, branch in Zurich
2015 Certified Sake Professional
2013 Owner and Managing Director of onlineshop www.shizuku.ch
2013 Founder and Managing Director of shizuku GmbH
2011 Deputy General Manager at the Japanese Restaurant Bimi, Zurich, Switzerland
2010 M.A. (Japanese studies, Economics, International law), Univ. of Zurich, Switzerland
2009 M.A. paper: ‚Nihonshu im Wandel der Zeit nach dem Zweiten Weltkrieg’
2007 Studies for the Japanese-Language Proficiency Test (ikkyu)
2006 Certificate ‚Intensive Japanese Language Program’, Waseda University, Japan
2005 Exchange year at Waseda University, Tokyo, Japan
2001 Entry University of Zurich, Switzerland
2001 Matura (E-Levels / Economics), secondary school Hottingen, Zurich, Switzerland
1997 Exchange year at Minami high school in Nagoya, Japan
1995 Secondary school Hottingen, Zurich, Switzerland
1993 Secondary school Hohe Promenade, Zurich, Switzerland
1980 Born August 25 in Zurich, Switzerland


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His goal...

Marc Nydegger has set himself the goal of making the high-quality product sake (nihonshu) from Japan available in Switzerland and is importing a selected assortment of the Japanese national drink as well as other Japanese drops since October 2013.

Sake in particular should no longer be associated only with sushi and the harmony with European cuisine should crystallise out more and more.

On www.shizuku.ch he presents an exquisite, high-quality and hand-picked range of sake (rice wine), umeshu (plum wine), shochu (distillates) or Japanese Craft Beer and various other top Japanese drops in an extremely aesthetic and instructive way.

Marc Nydegger would like to give connoisseurs, beginners and culinary curious people access to these multifaceted and high-quality products 'drop by drop' with personal contact to the local gastronomy as well as direct contact to the Japanese breweries, by various events around sake as well as by a business model that puts enjoyment and quality in the foreground.

Marc Nydegger is also keen to counteract the prejudices against the Japanese national drink sake, which are standardized over here, and to draw the attention of connoisseurs - as he respectfully calls his customers - increasingly to beverages which are still unknown in Switzerland, such as shochu (distillate) and other top Japanese products.

His profession is to show the enormously broad and exciting range of sake to the 'connoisseurs' in Switzerland and to inspire some of them for it.

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