Makgeolli can be gluten free, depending on what kind of nuruk is used. Usage of wheat-based nuruk in Makgeolli lends to an earthier, funkier, more complex flavor, and usage of rice-based nuruk lends to a cleaner, simpler, taste.
To provide an easy to drink, smooth Makgeolli that also provides nuanced depth, we use a blend of both wheat and rice based nuruk. However, our resulting products all meet the threshold of being gluten free, as per the U.S. Food and Drug Administration (the U.S. government's regulatory arm that oversees food and beverage labeling, including some Alcoholic products).
The threshold for being gluten-free as per the FDA is <20 ppm (parts per million). Most people with celiac disease can tolerate foods with very
small amounts of gluten, and other countries and international bodies
use this same criteria.
Our gluten level per can is <5 ppm.