Brands of Gluten-Free Sake

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By Jefferson Adams

September 28, 2022
By Jefferson Adams • September 28, 2022

Brands of Gluten-Free Sake

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Reviewed and edited by a celiac disease expert.

Wondering if sake is gluten-free and safe for people with celiac disease? These brands are.
Caption: Joy of Sake. Image: CC BY 2.0--Bytemarks

Celiac.com 09/28/2022 - We're always fielding questions about which products are gluten-free, especially alcohol products. Recently we've had a lot of readers asking if sake is gluten-free and safe for people with celiac disease. Is sake gluten-free? The short answer is yes. Here's the rundown.

Sake is traditional Japanese rice wine and is made with four basic ingredients of sake: water, rice, yeast, and koji. As you probably know, the first three–water, rice, and yeast–are naturally gluten-free. Koji is a fungus that is used as a fermentation starter. Koji can be gluten-free, or may contain gluten depending on how it's made.

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The koji in sake is always rice-based. In other words, so all four main ingredients are naturally gluten-free. This is especially true of premium sake.

Gluten-free sake lovers will be happy to know that premium sake is considered gluten-free. Premium sake is called "junmai," which means pure rice sake, and is considered the safest sake for gluten-free people. Premium sake is made with rice and pure ingredients and has no gluten ingredients.

Popular Premium Sake Brands that are Naturally Gluten-Free:

Dassai

Gekkeikan

Ginjo

Hakutsuru

Kamotsuro

Junmai

Sho Chiku Bai

Sohomare

Soto Premium Sake

Taiku Junmai

Tamagawa

Tyku Junmai

Non-premium sake may or may not be gluten free. Non-premium sake, also known as futsushu, often contains additives and flavorings, and may contain gluten ingredients, although we're not aware of any that have been reported to test positive for gluten.
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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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