Here are some pictures comparing comparing the 2.
Hosui on the left and Chojuro on the right. You can see that Hosui has many more lenticels compared to Chojuro, and the skin is very rough to the touch.
Korean Giant on the left and Chojuro on the right. Their skin is similar, but no surprise since Korean Giant is Chojuro’s daughter from my understanding.
Chojuro can get very dark when ripe. They develop a rummy flavor at this point. The flavor is nice and more pronounced than most Hosui, but Chojuro has a “tough” texture. I much prefer Hosui over it due to this difference in texture. Although Korean Giant isn’t very juicy either, it isn’t tough like Chojuro so I give it a much higher rating too. This is all personal preference though.