Is There Gluten in Soju? A Guide to Choosing Your Korean Spirit

November 13, 2025 •

4 min read

While traditional soju made exclusively from rice is naturally gluten-free, most mass-produced soju today is made with a mix of ingredients, sometimes including gluten-containing grains like wheat or barley. The answer to whether there is gluten in soju is therefore not a simple yes or no, and depends heavily on the specific brand and production method.

Quick Summary

Traditional soju, distilled from rice, is gluten-free. Modern, mass-produced versions may include gluten-containing grains like wheat or barley, and sometimes have additives that can affect gluten content. While distillation removes gluten, those with sensitivities must be vigilant about base ingredients and potential cross-contamination.

Key Points

Traditional vs. Modern: Traditional soju is made from rice and is gluten-free, while modern soju is often a blend of ingredients, including gluten-containing grains.
The Role of Distillation: All pure, distilled liquor is technically gluten-free because the distillation process removes gluten proteins from the final product.
Beware of Additives: Flavored soju or additives introduced after distillation can potentially re-introduce gluten, posing a risk for those with sensitivities.
Read Labels and Seek Certification: For celiac sufferers, it is safest to choose brands that explicitly state 'gluten-free' or list only rice as the base ingredient.
Consider Cross-Contamination: Even in a technically gluten-free spirit, cross-contamination can occur in facilities that also handle gluten products.

The Core of Soju: Ingredients and Production

At its heart, soju is a distilled spirit, a process that separates alcohol from the fermented mash through evaporation and condensation. This process is crucial to understanding its gluten content. Traditionally, soju was made exclusively from fermented rice. However, after a rice shortage and government ban on using rice for alcohol in the mid-20th century, producers turned to other, cheaper starch sources.

Today, soju falls into two main categories based on its ingredients:

Traditional Soju: Still crafted using the classic pot-distillation method, primarily from rice, water, and nuruk (a Korean fermentation starter). This method, particularly when using only naturally gluten-free ingredients, results in a rich, full-bodied spirit.
Diluted (Modern) Soju: The inexpensive, high-volume soju typically found in green bottles. It's made from a variety of starches like sweet potatoes, tapioca, and often includes a mix of grains such as wheat and barley. The resulting 95% ABV neutral spirit is then diluted with water, sweeteners, and flavorings.

The Role of Distillation in Removing Gluten

The key factor for those with celiac disease or gluten sensitivity is distillation. The distillation process, regardless of the starting ingredients, separates the gluten protein molecules from the alcohol vapor. The protein molecules are too large to vaporize and are left behind in the distillation pot. This means that a pure, distilled liquor is, by definition, gluten-free. Therefore, even soju made from wheat or barley is technically considered gluten-free in its final, distilled form.

The Additive and Flavoring Concerns

The primary risk for gluten-sensitive individuals comes from what happens after the distillation process. Modern, diluted soju often contains added sweeteners and artificial flavorings to make it more palatable. While many of these are gluten-free, some flavorings or additives could potentially be derived from gluten sources. The addition of post-distillation malt is also a consideration for some grain-based spirits. Furthermore, cross-contamination is a risk in any facility that handles both gluten and gluten-free products.

How to Ensure Your Soju is Gluten-Free

If you have a gluten sensitivity, especially celiac disease, taking precautions is wise. Here is a quick guide to making a safe choice:

Read the Label Carefully: This is your best defense. If the bottle lists wheat, barley, or malt as an ingredient, and you are highly sensitive, it may be best to avoid it unless it explicitly states it is a distilled and gluten-free product.
Look for 'Gluten-Free' Certification: Some brands, like West 32 Reserve Soju or Soonhari, market their products as specifically gluten-free. This certification provides the highest level of assurance.
Opt for 100% Rice-Based Soju: Choosing a premium, artisanal soju made only from rice eliminates any ambiguity about the base ingredients. Brands like Tokki Soju are examples of this traditional, rice-only production.
Beware of Soju Cocktails: If you are in a bar, mixing soju with other ingredients can introduce gluten. Always check that all components of a cocktail are gluten-free.

Traditional vs. Modern Soju: A Comparison


Feature	Traditional Soju	Modern (Diluted) Soju
Base Ingredients	100% Rice, water, nuruk	Mix of starches (rice, sweet potato, tapioca) and grains (wheat, barley)
Production Method	Pot-distilled in batches	Continuous distillation of a neutral spirit
ABV	Traditionally higher (35-50%), but also found in lower ranges	Typically lower (16-25%)
Taste Profile	More complex, with deeper flavors from the grain	Neutral, slightly sweet, with a smoother finish
Gluten Risk	Generally none, as base is rice.	Low due to distillation, but risks from gluten-containing base ingredients, additives, or cross-contamination for highly sensitive individuals
Accessibility	Found primarily in specialty markets or high-end restaurants	Widespread availability in most grocery and liquor stores

Conclusion

The question of whether there is gluten in soju depends on the type of soju you are drinking. For those with celiac disease or severe gluten sensitivities, the safest options are traditionally made rice soju or modern brands that are explicitly certified as gluten-free. While the distillation process technically removes gluten from all spirits, the risk of additives or cross-contamination with modern soju is a real concern. Always check labels and, when in doubt, choose a naturally gluten-free base like rice to enjoy Korea's national spirit with confidence. For more information, you can read about gluten-free liquors on the Beyond Celiac website.

Note: Individuals with celiac disease or high gluten sensitivity should exercise caution, as everyone's tolerance to distilled spirits, even those technically gluten-free, can vary.

Gluten-Free soju base ingredients

Here is a list of common soju base ingredients that are naturally gluten-free, meaning no gluten was present from the start:

Rice: The traditional and safest grain for soju production for a gluten-free diet.
Sweet Potatoes: A common substitute during the rice shortage and still used today, these are entirely gluten-free.
Tapioca: Derived from the cassava root, tapioca is a gluten-free starch frequently used in modern soju production.
Cassava: The root vegetable from which tapioca is made, it is naturally free of gluten.

Tips for enjoying soju safely

Prioritize Brands that Label 'Gluten-Free': The clearest path to a worry-free drink.
Stick to Traditional Rice Soju: If the option is available, this eliminates all ambiguity about the base ingredients.
Be Skeptical of Flavored Varieties: The additives in flavored soju are the most likely source of potential hidden gluten.
Confirm with the Manufacturer: If unsure, a quick check on a brand's website or an email to customer service can provide clarity.
Be Mindful of Soju Mixers: Ingredients added after distillation, such as juices or other spirits, could contain gluten.

Frequently Asked Questions

No, not all soju is gluten-free. While distillation technically removes gluten, modern, mass-produced soju may be made from gluten-containing grains and contain additives that could pose a risk for highly sensitive individuals.

Jinro soju uses a blend of rice, barley, and tapioca. While it is a distilled spirit and the gluten is removed during distillation, individuals with celiac disease may prefer to avoid it or opt for brands that use only naturally gluten-free bases.

Flavored sojus carry a higher risk for gluten content. While the base alcohol is distilled, flavorings and additives are introduced after distillation and could contain gluten. It is best to check the specific brand's ingredients or choose a certified gluten-free brand.

People with celiac disease should exercise caution. While pure distilled soju is generally safe, they should prioritize soju made from 100% naturally gluten-free ingredients like rice or sweet potatoes, or brands that are certified gluten-free, to avoid any risk from additives or cross-contamination.

Soju is traditionally made from fermented rice. However, modern soju is commonly made from a variety of starches, including sweet potatoes, tapioca, wheat, and barley.

To check for gluten in soju, read the label for ingredients like wheat or barley. For a definitive answer, look for 'gluten-free' certification on the bottle or check the manufacturer's website. When in doubt, opt for a brand that uses only naturally gluten-free base ingredients like rice.

Yes, if the soju is made from wheat and is a pure distilled spirit, the distillation process removes the gluten. However, those with high sensitivity may still react to the base material or potential cross-contamination.

No, soju is not a type of vodka, but it is a similar clear, distilled spirit. It has a slightly sweeter taste and typically has a lower alcohol content than vodka.