The present invention relates to an aronia beverage having a significantly improved mouthfeel as a result of a reduction in the acerbity, bitterness and sourness unique to aronia, and a method for producing the same. More specifically, the present invention relates to an aronia beverage and a method for producing the same, the method comprising: an aronia extract preparation step in which crushed aronia resulting from the crushing of aronia fruit to a certain particle diameter is placed into an inner container of a double boiler, heated for 1-3 hours while maintaining the internal temperature of the inner container at 80-95℃, and extracted with a water bath, and steam generated by the evaporation of water in an outer container enters a gap between the inner container and a lid to steam the crushed aronia, then the extracted and steam-treated crushed aronia is squeezed with an extractor and sterilized, thereby preparing an aronia extract； an aronia fermentation broth preparation step in which aronia fruit and sugar are mixed at a weight ratio of 1:0.9-1.2, the mixture is placed in a fermentation vessel and undergoes primary fermentation at 15-25℃ for 4-6 months, solid ingredients in the fermentation vessel are then filtered, and only the liquid is again subjected to secondary fermentation at 15-25℃ for 4-6 months, thereby preparing an aronia fermentation broth； an aronia powder preparation step in which dried aronia fruit having a certain moisture content is ground to have a particle size of 100-300 mesh, thereby preparing an aronia powder； and an aronia beverage completion step in which 3-8 parts by weight of the aronia fermentation broth and 0.2-0.8 parts by weight of the aronia powder are mixed with respect to 100 parts by weight of the aronia extract, thereby completing the aronia beverage.La présente invention concerne une boisson à base d'aronia qui possède une sensation en bouche considérablement améliorée par une réduction de l'acerbité et des goûts amer et a
