Koji has its origin in Japan. It is used extensively in making Sake. After the fermentation is over, the Brewmaster would collect the rice inoculated with the yeast. He would dry and powder the spores for his next batch.
Chinese Rice Ball, as the name suggest has its origin in China. After the fermentation is over, the brewmaster would collect the residue. It would be dried and shaped into small balls (laddoo) which is then used for the next batch.
In terms of ability, both the strains can convert starch to simpler sugars and alcohol. Hence, for an amateur sake brewer, one could use the Koji to make Chinese rice wine. Also, similarly one could use Chinese rice yeast balls to make Koji.
One can unfortunately not use Baker's yeast or wine yeast or beer yeast to make rice wine. The reason being that these yeast don't have the Alpha amylase enzyme needed to convert starch into sugar.