The present invention addresses the problem of providing a beer-taste beverage in which an oxidized soy sauce odor is changed to a good aroma, a method for producing a beer-taste beverage, and a method for improving the aroma of a beer-taste beverage. The beer-taste beverage according to the present invention has an a* value of 7.0-21.0 in an L*a*b* color system, and an acetic acid ester content of 0.7-2.4 mg/L. The method for producing a beer-taste beverage according to the present invention comprises producing the beverage so that the a* value in an L*a*b* color system is 7.0-21.0 and the acetic acid ester content is 0.7-2.4 mg/L. The method for improving the aroma of a beer-taste beverage according to the present invention is a method for improving the aroma of a beer-taste beverage wherein the beer-taste beverage is prepared so that the a* value in an L*a*b* color system is 7.0-21.0 and the acetic acid ester content is 0.7-2.4 mg/L.
