Mingguang wine is produced in Mingguang City, Anhui Province. The birthplaces of the world's six major distilled liquors are all distributed between 25 degrees and 40 degrees north latitude. The two famous liquor belts from China, "Chuai Famous Liquor Belt" and "Jianghuai Famous Liquor Belt" are in this position. Only such geographical coordinates can meet the natural ecology required for brewing excellent liquor.

"Water is the blood of wine. The wine tastes high and low, and the holes are formed in water." Only good water can produce good wine. The water of the Jianghuai River penetrates the underground from the mountains around the watershed, filters through rock layers, carrying a large number of trace elements needed by the human body. After layers of penetration, it took several years to form an excellent bright light groundwater vein. The water used by Lao Mingguang to make wine is taken from a deep well 263 meters deep underground. It is quiet and lively water, and it is so pleasant to drink. It is the deep well water at the source that has created Lao Mingguang's excellent taste and unique taste.

The soil thickness of the watershed is above 100cm. Seventh of the soil is soil, threeths are sand, and twoths of the extremely rare clay are in the soil. It is precisely this unique soil, coupled with the unique climate characteristics such as sunshine, temperature, and humidity, that the raw grains here have a relatively long growth period, and the particles become stronger and fuller after maturity. Such raw grains are an excellent raw material for brewing wine. The unique ecological raw grain has achieved the mellow and beautiful nature of Lao Mingguang Baijiu Fermented Konoha.