An object of the invention is to provide a method for suppressing sourness and astringency of a low-alcohol beer-taste beverage, and enhancing an alcohol feeling and a complex taste derived from brewing. The means for solving the problems is a low-alcohol beer-taste beverage containing an aroma composition containing: 0.49 ppm or more of ethyl acetate, 0.83 ppm or more of isobutanol, 0.065 ppm or more of isoamyl acetate, and 4.35 ppm or more of isoamyl alcohol.