Hi Rae, Here is another thread with almost exactly the same title which talked about this awhile back.

Click here:Nama Shoyu Thread

I have considered stocking it back in the store again but it's just too processed.  Hope this helps!

xoxoxox

Not all raw chefs use it.  Most that do just use a small amount and say it's so relatively small it doesn't matter, and it is relatively raw, processed, but not huge heats, it's usually put in the same category as spices.  Some raw chefs tend to use buckets of the stuff and I think they're trying to use it instead of salt and it can be over the top.
And some raw chefs don't use any of it because it isn't raw and unprocessed enough. 

I have it in the fridge and will use it once every so often, it does add that Asian flavour to things, but I don't use it every day, not even every month....