Traditional, unflavored soju made from rice is gluten-free. However, there are many different versions with additives—including barley malt—so you should be wary of soju and always read the label before indulging.
Soju is a distilled alcohol made from fermented rice. It can also be made with other starches, such as cassava, sweet potatoes, or tapioca, all of which are gluten-fre. However, it can also be made from fermented wheat and barley, both of which contain gluten. The distillation process should remove the gluten from the drink, but some people with celiac disease may avoid sojus made from wheat or barley because of cross-contact concerns.
The alcohol content of soju is usually between 12% and 53% ABV. Unflavored soju tastes similar to weak vodka, and is most often served straight (neat) as a shot.
Note that soju has a reputation for being deceptively smooth—if you imbibe, drink responsibly!
Cold soju has little flavor compared to other alcohols, and takes flavor well. Fruit flavored sojus are particularly popular, such as strawberry, grape, peach, grapefruit and more. It is also used as a base for or addition to cocktails.
However you want to enjoy soju, remember that the more ingredients there are, the more opportunity there is for cross-contact. Whenever possible, review the ingredients list before enjoying.
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