Sake vs. Soju

So what's the difference between Sake and Soju? I have asked many people and none could tell me so I did a couple of research and this is what I found....

Sake is a brewed beverage made from rice that, like beer and wine, has been fermented and aged. Commonly called "Rice wine".

Soju (or Shochu in Japanese) is a distilled beverage, making it a kin of whiskey or vodka. It is unique among distilled beverages, because the production process combines the two conversion stages--from starch to sugar and from sugar to alcohol--which are usually separate. It is then aged, sometimes for as long as 10 years. While sake is brewed only from rice, shochu can be made from rice, sweet potatoes and barley. In Japan, there are two shochu classifications. The first is koshu (Grade A), which has been distilled several times. Multiple distillation smoothes out the rough spots, resulting in a beverage that is generally flavorless and odorless. Koshu is generally 70 proof. Down south, however, and especially in Kyushu, people prefer the otsushu (Grade B) variety. This is distilled only once, allowing the drink to maintain the flavor and aroma of the original ingredients. It is often called honkaku, or authentic, shochu, because this is the original form of the beverage with a history dating back to the 13th or 14th Century. Depending on the ingredient and the distiller, authentic shochu ranges from 50 to 80 proof.

It came from northern China through the Korean peninsula, lending credence to this theory is the drink's popularity in South Korea, where it is called soju and is the country's most widely Soconsumed alcoholic beverage. All Korean Soju is the koshu type and the leading brand, Jinro. Unlike in Japan, Koreans drink their Soju straight without ice or water added.