To provide soy milk whose unfavorable flavor is masked while retaining a body derived from soy milk and which gives no feeling of unnatural sweet taste; to provide food and drink using the soy milk; and to provide a soy milk sweet-tasting composition which masks unfavorable flavor while retaining a body derived from soy milk when added to soy milk and gives no feeling of unnatural sweet taste.

The soy milk contains aceculfame K and aspartame at a weight ratio of (1:1.5)-(1:3), and 2.5-6.5% (w/w) of maltitol syrup. The soy milk sweet-tasting composition is prepared so as to obtain soy milk composed of the formation when added to soy milk. As a result of this, it is possible to provide the soymilk which is applied with natural sweet taste close to sugar and whose uncomfortable bean smell and harsh taste are masked while retaining body derived from soy milk, and food and drink using the soy milk.

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