Cheongju vs. sake
There are two major differences between Korean rice wine and Japanese rice wine. The first is that Korean wine uses nuruk, while Japanese wine uses koji. While both can be considered yeasts, nuruk contains various kinds of fungi and other microorganisms, while in koji a more selected breed of fungi does its job. The treatment of rice is also different: traditionally rice for making cheongju is washed "a hundred times" (paekse 백세), but for sake, the rice is polished until the grain size is as little as 50% of its original size. Therefore, some people comment that in general cheongju tastes more complicated and earthy, while sake tastes "cleaner" and "sweeter".