homemade fermented soy sauce safe raw?
Pretty much all the commercial soy sauces, after fermenting is done, press the mash, and the final step is to pasteurize the sauce. This not only kills mold and bacteria, it also alters the flavor in a favorable way, as well.

Cook's Illustrated: Brewing a Better Soy Sauce

For both safety and for a better homemade product, I'd recommend heating it, though I don't know enough to say it's dangerous when "raw", specifically.