An effervescent beverage having a ratio of sweetness degree relative to a mass concentration of hydroxyacid ester in the total volume of the effervescent beverage ([sweetness degree] / [mass concentration (ppm) of hydroxyacid ester relative to the total volume of the effervescent beverage]) of 0.5 to 30, the effervescent beverage having a sweetness degree of 0.5 to 30, the effervescent beverage having a mass concentration of hydroxyacid ester of 11 ppm or less, and a method for enhancing the throat stimulus property of the effervescent beverage, including adjusting the ratio of sweetness degree relative to the mass concentration of hydroxyacid ester in the total volume of the effervescent beverage ([sweetness degree] / [mass concentration (ppm) of hydroxyacid ester relative to the total volume of the effervescent beverage]) to 0.5 to 30 are provided.本發明提供：發泡性飲料，其甜度相對於發泡性飲料之總體積中之羥酸酯類之質量濃度之比([甜度]/[發泡性飲料之總體積中之羥酸酯類之質量濃度(ppm)])為0.5以上30以下；上述記載之發泡性飲料，其甜度為0.5以上30以下；上述任一項所記載之發泡性飲料，其中上述羥酸酯類之質量濃度為11 ppm以下；及增強發泡性飲料之喉嚨刺激性之方法，其將甜度相對於發泡性飲料之總體積中之羥酸酯類之質量濃度之比([甜度]/[發泡性飲料之總體積中之羥酸酯類之質量濃度(ppm)])調整為0.5以上30以下。
