The demand of sorghum is increasing since sorghum has significant and positive role in promoting nutrition and health of human beings; however, sorghum cultivated by farms is mostly a native variety having low genetic purity and low production, so it is necessary to improve the variety. Accordingly, the National Institute of Crop Science (NICS) developed “Donganme” that is non-glutinous and functional sorghum having antioxidant activity with higher yield potential. “Donganme” is the variety cultivated in 2012 through the breeding by the separation method from the foundation stock of ‘CS-4 LOCAL COLLECTION’ parceled out from the National Agricultural Genetic Resources Center. “Donganme” is a medium maturing variety, which takes the average of 71 days from the sowing date to the heading date, and the average of 120 days to the harvest. It has the culm length of 138 cm; the egg-shaped spikelets; dark red seeds, which are redder than those of the native variety, “Hwanggumchal.” Since the number of the ears is 3 per plant, the advantage of tillers is mature at the same time; The average quantity of the regional adaptation test is 3.1 MT/ha, and it means the high-yielding ability. In addition, Donganme contains various functional components including polyphenols, flavonoids, etc.; its antioxidant activity is 42.0 mgTE/g and 30% higher than that of “Hwanggumchal.” Unpolished grain’s thousand-kernel weight is 26.8 g; the weight per plant is as heavy as 33.6 g; the lodging is stronger than that of “Hwanggumchal”. Hwanggumchal has been cooked simply with rice due to its glutinous property, however, Donganme can be used more widely for processed food, such as bread, crackers, noodles, etc., due to its non-glutinous property. Moreover, its antioxidant activity can enhance the quality of those processed food.