The present invention provides: a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v percent and a phosphoric acid concentration of 250-500 ppm by mass; a method for manufacturing a fermented beer-like effervescent beverage in which the alcohol concentration is adjusted to 1-4 v/v percent, and a phosphoric acid is added to adjust the phosphoric acid concentration to 280-500 ppm by mass; and a method for improving the flavor of a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v percent by masking an oxidative degradation odor thereof, wherein the phosphoric acid concentration of the beverage is adjusted to 280-500 ppm by mass.

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