PURPOSE: To obtain an alcoholic beverage rich in aroma by using a specific mutant yeast.

CONSTITUTION: Various yeast, such as yeast for SAKE (Japanese rice wine), yeast for 'SHOCHU' (low-class distilled spirit with a high content of alcohol), beer yeast or whisky yeast, are subjected to mutation treatment, inoculated into a solid culture medium (e.g. YNB agar culture medium) containing monofluorophenylalanine and isoleucine hydroxamate in an amount of about 0.2mg/ml added thereto and cultured to afford a mutant yeast capable of producing a large amount of aromatic ingredients, such as β-phenethyl alcohol and β-phenethyl acetate, by mutation. The aforementioned mutant yeast is then used to produce an alcoholic beverage, etc., according to a conventional method.