Yes, it makes sense because both are types of rice wine but two wines made from the same plant can produce two distinct flavour profiles based on local microorganisms and fermentation techniques. Shaoxing wine alone ranges from dry to super sweet varieties and there are many other kinds of rice wine with different flavours. We can´t just replace a certain rice wine a recipe calls for with another one. If jiu niang (酒酿) can be used in cooking similarly to shaoxing jiu (绍兴酒) I will easily use it up fast because I can use it for many different sauces and dishes.

I don´t use a translator, sorry if I confused you with a formulation. Here are the wiki articles for both products, maybe that helps.

https://en.wikipedia.org/wiki/Jiuniang

https://en.wikipedia.org/wiki/Shaoxing_wine

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