PROBLEM TO BE SOLVED: To provide a bottled drink having improved fresh feeling and sharpness in taste without impairing feeling of original shochu-highball and without changing liquid color of the drink greatly.SOLUTION: Provided is a bottled drink, in which a content of polymerized catechin is 0.25 to 50 ppm, a total of respective contents of citric acid and malic acid is 0.1 to 15 g/L, and absorbance at a wavelength of 500 nm is 0.2 or less. Further, provided are: the drink which further contains non-polymerized catechin in a content of 0.1 to 25 ppm； and the drink which further contains limonene in a content of 0.01 to 50 ppm or more. Further provided is a method for producing a bottled drink, comprising the steps of: adjusting the content of polymerized catechin in the drink to 0.25 to 50 ppm； adjusting a total of respective contents of citric acid and malic acid in the drink to 0.1 to 15 g/L； and adjusting absorbance of the drink at 500 nm to 0.2 or less.SELECTED DRAWING: None【課題】容器詰め飲料において、本来のチューハイ感を損ねることなく、かつ、飲料の液色も大きく変化させずにさっぱり感やキレの向上した容器詰め飲料。【解決手段】容器詰め飲料であって、重合カテキンの含有量が０．２５～５０ｐｐｍであり、クエン酸及びリンゴ酸の各含有量の合計量が０．１～１５ｇ／Ｌであり、そして波長５００ｎｍにおける吸光度が０．２以下である飲料。さらに非重合カテキンを含有し、非重合カテキンの含有量が０．１～２５ｐｐｍである飲料。リモネンの含有量が０．０１～５０ｐｐｍ以上である飲料。容器詰飲料の製造方法であって、当該飲料中の重合カテキンの含有量を０．２５～５０ｐｐｍに調整する工程、当該飲料中のクエン酸及びリンゴ酸の各含有量の合計量を０．１～１５ｇ／Ｌに調整する工程、及び当該飲料の波長５００ｎｍにおける吸光度を０．２以下に調整する工程を含む製造方法。【選択図】なし
