It is located at 28° north latitude and 106° east longitude.
The core production area of China's sauce-flavored liquor - the bank of the Chishui River
The core production area of soy sauce wine in Moutai Town.

Located at the lowest point of the Guizhou Plateau, the basin is dense with clouds and fog all day long. The high temperature period that lasts for 5 months in summer is shrouded in hot and humid rain and fog for most of the year, forming a special microclimate with warm winter and hot summer with little wind and rain, which is conducive to the habitat and reproduction of microorganisms brewing "Yelanggu" liquor.

The annual average temperature is 17.4 °C, the lowest temperature in winter is 2.7 °C, the highest temperature in summer is as high as more than 40 °C, the hot season lasts for more than half a year, the annual precipitation is only 800~1000mm, the annual sunshine time is more than 1200 hours, and the air flow is slow. The humidity and temperature of the air here provide excellent conditions for the microbiota to thrive.

The river water penetrates the soil and converts into mellow and sweet mountain spring water, which is colorless and transparent, odorless, slightly sweet and refreshing, pH 7.2-7.8, hardness of 7.8-8.4 degrees. The unique weak alkaline water quality is a high-quality brewing resource.

For more than 70 million years, the purple soil formed after weathering has moderate acidity and alkalinity, rich in a variety of beneficial components, and the organic matter content is about 1% and is easily soluble; The saturation of the salt base can reach 80%~90%, which is neutral to slightly alkaline, and the mineral nutrients are abundant. It has a great influence on the transfer of trace elements in distiller's grains and fermentation broth.

Mountains, water, climate, soil, etc., the growth, reproduction and domestication of the winemaking microbiota affect the winemaking activities at all times and everywhere, forming the unique compound aroma of "Yelanggu" liquor.