Is baijiu stronger than soju?

I'm curious to know, when it comes to alcohol content and potency, which one packs a stronger punch: baijiu or soju? Do the unique production methods and ingredients used in each contribute to their differing strengths? Are there any notable differences in the taste and aroma that might also hint at their relative strength? And finally, how do these two traditional Asian spirits compare to other popular alcoholic beverages in terms of alcohol content? I'd love to hear your insights on this intriguing question.