A「cock with a squeezing grip」that wishes to copulate:「The completed mating in chickens is the culmination of a sequence of behaviours. The rooster will initiate mating by exhibiting courtship behavior: dropping one wing and dancing in a circle (the lowered wing will be on the inside of the circle dance). The hen will crouch (dip her head and body) to indicate receptiveness to the male. The rooster will then mount the hen and grab her comb, neck feathers, or the skin on the back of her head or neck to help hold onto the hen's back.」
　　[　https://www.thepoultrysite.com/articles/natural-mating-and-breeding　2023-05-17　]　
　Clearly, that squeezing grip on the back of the head and neck, and those unbalanced spinning motions going down into the dirt like an airplane crashing just before you get totally blitzed, describe HARD LIQUOR as well as cock copulation. When a「wine jar」has「a squeezing grip」the result is the DISTILLATION OF ALCOHOL, perhaps a reference to ALCOHOL ADDICTION. After beer or wine has fermented, by then very carefully processing the results, nearly pure alcohol can be extracted. The distillation process involves slowly heating a large tank of beer or wine, capturing the vapors emitted from the surface of the liquid as it heats, and cooling those vapors to condense the contents into a liquid once again. Since alcohol boils at a lower temperature than water (roughly 78.5°C, compared to water at 100°C), it will be the alcohol (mostly) that evaporates first, and by this process a solution of liquids such as beer or wine may be separated into components of alcohol, some other trace compounds, and water, respectively.
　As many moonshiners and Chinese distillers soon learned, however, the process is not without some personal risk to the workers, since if the large vat is heated too quickly, it will explode due to the inability of the vapor to escape the equipment quickly enough to avoid a buildup of high pressure, and vaporized alcohol is highly flammable. In most cases, the captured alcohol is once more mixed into a solution with water or some other beverage, since pure alcohol is an astringent not easily consumed other than by the hardiest of humans, the booze having「a squeezing grip on your throat」and then such folks won't remain hardy too long. The「other trace compounds」are often toxic, comprised primarily of aldehydes, and give cheap gin that blue or sapphire color (the bad taste is masked by adding juniper berry juice). These other chemical compounds are responsible in a large part for the nasty hangover one gets after imbibing in cheap gin or any other inexpensive booze since nothing can be done proactively to alleviate the subsequent throbbing headache.
　Distillation is not a process of「double brewing or double fermentation」(that is the process for creating sparkling wines, or「champagne」). Nor does this glyph describe vintage wine, which is a change in flavor due to aging. Japanese nihonshu (or,「sake」) is technically a beer, and not a wine, based upon the process used to ferment the rice, and carries the misnomer of wine only due to a higher alcohol content than most beers and because most nihonshu does not normally contain dissolved carbon dioxide bubbles (some does, though) since it is not normally brewed under pressure (that gas byproduct slowly escapes into the surrounding air). The word sake in Japanese actually means「ethyl alcohol」in any form and of any concentration that is intended to be swallowed.
　Glyph refers to that class of beverage with an alcohol content created by an added careful human touch (not a「natural」brewing or fermentation process) to yield a beverage comparable to whiskey, gin, vodka, moonshine, or other「hard liquor.」Generally, distilling beer (from cereal grains, such as barley, rice) or corn yields whiskey, distilling wine (from grapes or other fruits) yields brandy, from potatoes yields vodka, from cane sugar yields rum, and so on.

Modern definitions (that generally disregard history) …excluding politically incorrect concepts and other meanings deemed offensive today; may list only pigeonholed definitions, euphemisms, or meaningless mnemonics)
Chinese: strong wine
Japanese: shochu
Unihan extended: double-fermented wine, vintage wine
EDRDG: sake