To provide a method for simply improving a taste called as 'throat- through taste' to sakes (rice wines) such as refined sake which is thought to be insufficient for aging after production.

This method for improving taste of sakes comprises adding activated mineral water produced by alternately repeating a step for bringing water pressurized to 5-25 atmospheric pressure into contact with a mineral inorganic substance selected from basalt, andesite and magnetite and passing the water through the material and a step for exposing water passed through the above step under atmosphere less than the above atmospheric pressure to glass raw material, melting and forming the raw material to form vitreous granules and bringing sakes into contact with a column in which the vitreous granules are packed and passing the sakes through the column. When sakes insufficient in aging are used as sakes to be improved, throat through taste can effectively be improved and e.g. refined sake brewed in liquefied state, refined sake in which yeast is brewed or refined sake brewed with malted rice prepared by aeration system is proper as sakes to be improved.